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Farrotto with Mushrooms & Broccoli Rabe

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Farrotto is simply farro (a type of grain) cooked in the style of risotto. Here, I pair it with oyster mushrooms and broccoli rabe, but farro is versatile so you could switch up the ingredients as you see fit. Substitute vegetable stock instead of chicken stock, add cashew butter and omit the butter and cheese for a vegan twist. Pair what sounds delicious…just follow the technique and you’ll have a wonderful dish. Enjoy!

Ingredients

Extra Virgin Olive Oilas needed
Oyster Mushrooms, chopped3 oz.
Yellow Onion, finely diced1 oz.
Garlic, minced2 cloves
Farro, semi-pearled6 1/2 oz.
White Wine1 1/2 fl. oz.
Chicken Stock1 1/5 qt.
Broccoli Rabe, chopped5 oz.
Parmesan Cheese.75 oz.
Butter, unsalted1 oz.

Preparation

Add some olive oil to a pan over medium-high heat. Once the oil is hot add the oyster mushrooms and saute until they catch some color and soften up a bit. Reserve the cooked mushrooms.

Drizzle in more extra virgin olive oil to the pan over medium-high heat. Once the oil is hot, add the onion and minced garlic. Saute those two items until soft (about 2 minutes), but don’t burn your garlic!

Add your farro to the pan and mix thoroughly. Cook for a few minutes so the farro gets lightly toasted.

Pour white wine into the pan and stir the mixture until all of the liquid has evaporated. Once the pan is mostly dry begin adding hot chicken stock one cup at a time while continuing to stir the farro. When the it has soaked up most of the stock add another cup of liquid. Repeat the process until most your stock is used up and the farro is 75% cooked. Check it by taking a small bite. The farrotto is ready if it’s relatively soft on the inside, but still has some “tooth” on the outside.

Now, add the broccoli rabe to the farrotto as well as the previously sauteed oyster mushrooms and stir the mixture well. If the farrotto is too tight just use some of the leftover chicken stock to loosen it up. Continue to cook over low heat for an additional 3 to 5 minutes.

Stir in the grated parmesan cheese and add the butter. Stir your farrotto a bit more aggressively to help release the grain’s starch. You’ll get a silky smooth texture that’s typical of properly cooked risotto (or farrotto).

Finish the dish with some freshly cut chives and some additional parmesan cheese.

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