Farro Risotto with Mushroom Medley

by Miyoko Schinner, author The Home made Vegan Pantry            

Serves 6          Time: 1 hour

I love farro in place of rice or in salads and soups, but I especially love it as risotto when combined with the earthiness of mushrooms. Whenever I teach this dish, people marvel at how such rich, complex flavors come together so easily.

1/4 cup dried porcini mushrooms

1 cup hot water


Mushroom Medley Ingredients:

1. Soak the porcini mushrooms in hot water for about 20 minutes.

2. Put all of the mushroom medley ingredients in a large skillet. Cover and set over a medium flame, allowing the mushrooms to cook for several minutes until juices have exuded and they have shrunk slightly. Then remove the lid and continue cooking, stirring occasionally, until most of the liquid has been absorbed and the mushrooms are dark brown.

3. Sauté the onions and garlic in a small amount of water or stock for about 5 - 7 minutes, until tender.

4. Add the farro and cook for another 5 or so minutes. Add one cup of mushroom broth and stir every couple of minutes while simmering.

5. When the liquid has mostly been absorbed, stir in an additional cup of stock. Continue stirring in stock one cup at a time, until you have added a total of 3- 4 cups. Now, add the porcini mushrooms along with their soaking liquid. Stir and simmer until liquid is absorbed.

6. Add the final cup of broth, thyme, rosemary, and the remaining prepared mushrooms, and simmer until the farro is tender but retains some bite – the total cooking time will be approximately 30 - 40 minutes.

8 cups sliced mushrooms, such as shiitake, crimini, button, portobello, oyster, king trumpet (a variety of different mushrooms is best)

1/2 cup dry red wine

2 tablespoons soy sauce

1 tablespoon mirin

2 cloves garlic, minced


Farro Ingredients:

1 large onion, diced

2 cloves garlic, minced

1 1/2 cups farro

5 cups mushroom stock

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh rosemary