Wild Mushroom Farro Risotto (Farrotto)

This recipe is from a Family Circle magazine, I ripped the page out and it doesn't say what month/year anywhere on it and when I tried to look it up on Family Circle's website I was asked to join it to view the information. So...I will give them as much credit as I can. I do not know the issue date of the magazine.

That being said: This recipe is totally for all the mushroom lovers out there! It was part of an article on ancient grains, this grain being Farro, a "variety of wheat popular in Italy" that "works well in casseroles and stews."

Ingredients:

1 cup farro
1 32 oz box organic mushroom broth
2 tbsp unsalted butter (NOTE: we just used olive oil and the directions will be edited to show this)
1 tbsp olive oil (See note above, we just used a lot more olive oil)
1 lb wild mushrooms, sliced
3 shallots diced (about 1/2 cup)
1 tbsp chopped fresh thyme
1/3 cup dry white wine
1/4 cup chopped parsley (plus more for garnish)
1/2 tsp salt
1/8 tsp black pepper
2 ox soft goat cheese, crumbled (optional - and we did not use it)

Directions:



*Soak farro in cold water for 30 minutes. Drain and set aside. In a lidded pot heat broth and 2 cups water.*   NOTE: I used only one cup of water and was going to add more towards the end if needed. It was not. Food cooks differently at altitude.

In a large saute pan, heat 2 tablespoons of olive oil over medium high heat. Add mushrooms. Cook 10 minutes, stirring a couple of times. Mix in remaining olive oil, the shallots, and thyme. Cook 3 minutes. Stir in drained farro and wine. Cook 3 minutes.

Reduce heat to medium. Pour in 1/2 cup of the heated broth; cook until mostly evaporated. Add remaining broth in 1/2 cup increments until farro is tender, 30-40 minutes. Stir in parsley, salt, and pepper. Top with goat cheese, if desired.

Ta da!

Cooking down the mushrooms, shallots, and thyme. This part smelled so good!

The finished farro.

One for the mushroom lovers; we ate it all!