Description
We love risotto, and when I saw Giada cook this on the Food Channel, I knew that it would be really tasty. This recipe is easy to make but it does take some time to cook. I love to use local mushrooms from Willow Mountain Mushrooms. While you are making this recipe you can work on the rest of your dinner!
Ingredients
- 1/4 cup extra-virgin olive oil
- 10 ounces cremini or mixed mushrooms, sliced
- 2 leeks, green parts and roots removed, halved lengthwise, then sliced into half moons and soaked in cold water to remove grit
- 2 cloves garlic, smashed
- 1/2 teaspoon kosher salt
- 1 cup farro, rinsed
- 1 cup dry white wine
- 3 cups low-sodium chicken or vegetable broth
- 1/3 cup freshly grated Parmigiano-Reggiano
- 1/3 cup freshly grated Pecorino Romano
- 4 tablespoons unsalted butter
- 3/4 cup frozen peas, thawed
Instructions
- Heat a 3 1/2-quart pan over medium-high heat. Add 2 tablespoons of the oil and heat for 30 seconds. Add the mushrooms to the pan and cook, stirring often, until golden brown and all of the water cooks out, 8 to 10 minutes.
- Remove the mushrooms to a plate with a slotted spoon. Add the remaining 2 tablespoons oil and the leeks.
- Reduce the heat to medium and cook the leeks, stirring often, until soft and fragrant, about 3 minutes.
- Add the garlic and salt and cook 1 more minute. Add the farro to the pan and stir to coat the grains in the oil and toast slightly, 2 to 3 minutes.
- Deglaze with the wine and stir. Cook the farro, stirring occasionally, until the wine evaporates almost completely, about 8 minutes.
- Add the broth in 1-cup increments, cooking until the liquid almost completely evaporates before adding the next increment; this will take about 45 minutes to complete. Remember to stir often to create a creamy texture.
- When the farro is tender and absorbs almost all of the liquid, stir in the mushrooms, Parmigiano-Reggiano, Pecorino Romano and butter.
- Continue to stir until the butter is melted in and the mixture is creamy. Stir in the peas at the last minute and serve.
