Wild Mushroom and Sun-Dried Tomato Farrotto (Farro Risotto)

Ingredients

• 0.5 cup cooking wine dry white
• 1 cup farro 
• 3 tablespoons flat-leaf parsley fresh chopped
• 2 cloves garlic minced
• 6 servings kosher salt and pepper black freshly ground
• 1.5 quarts chicken stock see low-sodium warmed
• 3 cups mushrooms wild assorted cleaned roughly chopped (cremini, shiitake, oyster, wood ear)
• 2 tablespoons olive oil extra-virgin
• 0.5 cup parmesan finely grated
• 1  shallots diced finely
• 0.5 cup cup heavy whipping cream sour
• 0.5 cup rehydrated sun-dried tomatoes diced
• 2 tablespoons butter unsalted

Equipment

• pot

Directions

1. Watch how to make this recipe.
2. Place the farro in a large pot of cold water and bring to a boil. Simmer for 15 to 20 minutes to par-cook the farro, and then drain and set aside.
3. In a heavy-based pot, add the butter and oil.
4. Add the mushrooms, garlic and shallots and saute until just tender, 3 to 5 minutes. Deglaze with the white wine.
5. Add the drained farro and stir to combine.
6. Add the chicken stock to the pot a little at a time, ensuring at each addition that the liquid has been completely absorbed by the farro. Keep stirring and adding the stock until the mixture is thick and creamy.
7. Add the sun-dried tomatoes. Season with salt and pepper, and then add the Parmesan, sour cream and parsley.