Every once in a while I get bored with my current repertoire of recipes and need to shake things up. That goes for ingredients as well. I am always looking for new foods, recipes and inspiration.
Both Michelle and Cherrye have written recently about porcini muchrooms. Have to admit I have never tried to cook with porcini.
My interest was piqued.
Then my Mom passed along the May issue of Martha Stewart Living magazine. Low and behold, there is a recipe staring me in the face for Farro and Porcini Risotto.
Farro, huh? I have never tried that either.
I considered myself inspired and I hope you are too!
Farro and Porcini Risotto
1/2 cup walnuts, toasted
1/2 cup fresh basil
1/2 cup fresh flat-leaf parsley
1 garlic clove
Coarse salt and feshly ground pepper
1/4 cup + 2 tbsp extra-virgin olive oil
2 cups farro
3/4 cup dried porcini muchrooms
1/2 dry white wine
5 1/2 cups chicken stock
1/2 cup shaved Parmesan cheese
1. 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.
2. 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.
photo: marthastewart.com
I thoroughly enjoyed this. I was surprised at how much I liked the taste of the porcini. The farro was good, but next time I will use the arborio rice or the carnaroli rice. I prefer their creamier texture to the firmer farro.
Another way to adapt this for all of us on- the- go types is to use good quality store bought pesto, in place of making your own.
Buon Appetito!