Farrotto with Porcini

We are writing this post while beautiful February snow piles up on our warehouse windowsill. Just like risotto, farrotto is a perfect wintertime dish. But farrotto’s flavor profile is a whole ‘nother ballgame. Farrotto is more rustic, it is rich with nutty flavor. This dish tastes of whole grain goodness.

Serves 4-5 people

Ingredients

• Farro, 500 grams / 1.1 lb.
• Dry Porcini, 50 grams / 1.7 oz
• Onion, 1, chopped
• Garlic, 2 cloves, whole
• White or red wine, 1 glass
• Parsley, 1 handful, chopped
• Extra Virgin Olive Oil
• Salt

Preparation

1. Soak the porcini in ample water for about 30 minutes
2. Seprate the porcini from the liquid, chop the porcini, put the liquid in a pot to boil
3. In a pan, prepare a soffritto with extra virgin olive oil and onion, then add the raw farro and toast it (3-5 minutes), constantly stirring with a wooden spoon
4. Add the wine, stir until it evaporates, then begin to ladle in the hot porcini broth and stir, continue to ladle and stir until the farro is cooked, add salt to taste as you go
5. In another pan brown the garlic in extra virgin olive oil, then discard the garlic and add the porcini for 3-5 minutes, add salt
6. When the farro is cooked, combine the farro with the porcini and add a handful of parsley

Nota bene: if you do not have enough broth from the porcini, add some water or vegetable broth.