My husband thought I made up the name "Farrotto" but it is an actual thing. It's a risotto like dish made with farro. It isn't easy to find in my normal grocery store, so when I see it, I snatch it up ! And I honestly haven't made anything but farrotto with it, because this is soooo good !
It is a bit time consuming, but not hard at all. And this dish is vegetarian, could be vegan if you leave off the cheese. Farrotto doesn't get as creamy as regular risotto, but I am OK with that, because it's still very, very tasty.
Shiitake and Mushroom Farrotto
2 tablespoons olive oil
3 cloves garlic, minced
1 small onion, finely diced
1 cup dry white wine
1 1/2 cups farro
4 cups vegetable stock
3 cups fresh spinach
2 cups shiitake mushrooms, sliced
1/2 cup shaved aged goat cheese
Add olive oil to a large saute pan over medium heat.In a separate pan, heat vegetable stock until warm, and keep it on a simmer while you are preparing the other ingredients. Add garlic and onions, and saute until both are soft. Stir in farro, and saute until farro is slightly browned. Slowly stir in the white wine. Simmer until all the liquid is absorbed. Start adding the vegetable stock 1/2 cup at a time, stirring after each addition until all the liquid is absorbed. Do not get impatient during this process, or the texture will not be as nice. After the last addition of stock, stir in the spinach and mushrooms. Continue to stir gently until vegetables are cooked. Remove from heat, and sprinkle shaved goat cheese over the top. You can also use parmesan cheese here if you don't like goat cheese, but I like the strong flavor the goat cheese brings to this dish.
3 cloves garlic, minced
1 small onion, finely diced
1 cup dry white wine
1 1/2 cups farro
4 cups vegetable stock
3 cups fresh spinach
2 cups shiitake mushrooms, sliced
1/2 cup shaved aged goat cheese
Add olive oil to a large saute pan over medium heat.In a separate pan, heat vegetable stock until warm, and keep it on a simmer while you are preparing the other ingredients. Add garlic and onions, and saute until both are soft. Stir in farro, and saute until farro is slightly browned. Slowly stir in the white wine. Simmer until all the liquid is absorbed. Start adding the vegetable stock 1/2 cup at a time, stirring after each addition until all the liquid is absorbed. Do not get impatient during this process, or the texture will not be as nice. After the last addition of stock, stir in the spinach and mushrooms. Continue to stir gently until vegetables are cooked. Remove from heat, and sprinkle shaved goat cheese over the top. You can also use parmesan cheese here if you don't like goat cheese, but I like the strong flavor the goat cheese brings to this dish.
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