Reviews (1) Add Rating & Review 53 Ratings 5 star values: 5 4 star values: 15 3 star values: 24 2 star values: 8 1 star values: 1 Martha Stewart Member Rating: Unrated 09/14/2008 A very rustic take on risotto. Used dried oyster mushrooms instead of porcini. I get them really cheap at an Asian market. Used veg. stock (we're vegetarians). It is a super recipe to make when you have fresh basil and parsley in the garden. Went well with a nice earthy red Cote du Rhone wine. Will make again for guests.
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Gallery Farro and Porcini Risotto Recipe Summary prep: 10 mins total: 35 mins Servings: 4
Ingredients Ingredient Checklist 1/2 cup (1 1/2 ounces) walnuts, toasted 1/2 cup fresh basil 1/2 cup fresh flat-leaf parsley 1 garlic clove Coarse salt and freshly ground pepper, to taste 1/4 cup plus 2 tablespoons extra-virgin olive oil 2 cups farro 3/4 cup (1/2 ounce) dried porcini mushrooms 1/2 cup dry white wine 5 1/2 cups homemade or low-sodium store-bought chicken stock 1/2 cup shaved Parmesan cheese (about 1/2 ounce) for garnish
Cook’s Notes Farro is available in Italian and specialty markets.
Gallery Farro and Porcini Risotto
Recipe Summary prep: 10 mins total: 35 mins Servings: 4
Gallery
Farro and Porcini Risotto
Farro and Porcini Risotto
Farro and Porcini Risotto
Recipe Summary prep: 10 mins total: 35 mins Servings: 4
Recipe Summary
prep: 10 mins total: 35 mins
Servings: 4
prep: 10 mins
total: 35 mins
prep:
10 mins
total:
35 mins
Servings: 4
4
Ingredients
Ingredients
- 1/2 cup (1 1/2 ounces) walnuts, toasted 1/2 cup fresh basil 1/2 cup fresh flat-leaf parsley 1 garlic clove Coarse salt and freshly ground pepper, to taste 1/4 cup plus 2 tablespoons extra-virgin olive oil 2 cups farro 3/4 cup (1/2 ounce) dried porcini mushrooms 1/2 cup dry white wine 5 1/2 cups homemade or low-sodium store-bought chicken stock 1/2 cup shaved Parmesan cheese (about 1/2 ounce) for garnish
Directions
To make pesto, pulse walnuts in a food processor until coarsely ground. Add basil, parsley, garlic, salt, and pepper, and process. With machine running, pour in oil, and puree.
To make risotto, bring farro, mushrooms, wine, and 2 cups stock to a boil. Cook, stirring occasionally, until liquid has been absorbed, about 5 minutes. Reduce heat to medium-high. Continue to cook, stirring and adding stock 1/2 cup at a time, waiting for each addition to be absorbed before adding the next. It should take 20 to 25 minutes. Stir 1/3 cup pesto into risotto. Top with Parmesan and remaining pesto.
Cook’s Notes Farro is available in Italian and specialty markets.
Cook’s Notes
Farro is available in Italian and specialty markets.
Reviews (1)
Add Rating & Review 53 Ratings 5 star values: 5 4 star values: 15 3 star values: 24 2 star values: 8 1 star values: 1
Martha Stewart Member Rating: Unrated 09/14/2008 A very rustic take on risotto. Used dried oyster mushrooms instead of porcini. I get them really cheap at an Asian market. Used veg. stock (we're vegetarians). It is a super recipe to make when you have fresh basil and parsley in the garden. Went well with a nice earthy red Cote du Rhone wine. Will make again for guests.
Reviews (1)
Add Rating & Review 53 Ratings 5 star values: 5 4 star values: 15 3 star values: 24 2 star values: 8 1 star values: 1
Add Rating & Review
53 Ratings 5 star values: 5 4 star values: 15 3 star values: 24 2 star values: 8 1 star values: 1
53 Ratings 5 star values: 5 4 star values: 15 3 star values: 24 2 star values: 8 1 star values: 1
53 Ratings 5 star values: 5 4 star values: 15 3 star values: 24 2 star values: 8 1 star values: 1
5 star values: 5 4 star values: 15 3 star values: 24 2 star values: 8 1 star values: 1
Martha Stewart Member Rating: Unrated 09/14/2008 A very rustic take on risotto. Used dried oyster mushrooms instead of porcini. I get them really cheap at an Asian market. Used veg. stock (we're vegetarians). It is a super recipe to make when you have fresh basil and parsley in the garden. Went well with a nice earthy red Cote du Rhone wine. Will make again for guests.Martha Stewart Member
Rating: Unrated 09/14/2008
A very rustic take on risotto. Used dried oyster mushrooms instead of porcini. I get them really cheap at an Asian market. Used veg. stock (we’re vegetarians). It is a super recipe to make when you have fresh basil and parsley in the garden. Went well with a nice earthy red Cote du Rhone wine. Will make again for guests.
Rating: Unrated
All Reviews for Farro and Porcini Risotto
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Farro and Porcini Risotto
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
