This rich, warming mushroom farrotto recipe features earthy mushrooms, tender farro, fresh herbs, and parmesan cheese. Indulge in this comforting farro risotto, a nourishing option as a main course or side dish during the colder seasons.
Have you ever tried farrotto? Farotto is a preparation of cooking farro like risotto: slow-cooking the farro in broth until tender and creamy.
Compared to arborio rice or carnaroli rice (typical grain varieties used in risotto), farro is an ancient grain with a nutty, chewy texture that lends to earthy flavors.
Why You'll Love This Recipe
- It's nourishing and hearty. This risotto-style dish is so warming. Using whole grain farro offers a pleasant, hearty, and chewy texture.
- Delicious. The umami-rich flavor of earthy mushrooms, tender farro, fresh thyme, and parmesan cheese is a delightfully comforting combination!
Best of all, unlike traditional risotto, it doesn't require constant stirring! You simply add the broth, and let the grains simmer until tender.
Looking for more delicious farro recipes? Try my farrotto or Mediterranean chickpea soup.
How to Purchase Farro
Purchasing farro is more confusing than you might expect. But here's what you need to know: for this farrotto, I highly recommend purchasing a semi-pearled farro (or a 30-minute cook) for optimal cooking times and liquid absorption. I recommend Timeless or Bob's Red Mill brands.
Here are a few more notes worth reading before grocery shopping:
Farro and spelt are different. Due to some confusing language translations between English and Italian, farro is sometimes referred to as "spelt."
But the farro grains we are talking about are not spelt. Spelt grains take forever to cook and do not have the same flavor.
You can purchase different types of farro. Farro comes in whole (unpearled), pearled, and semi-pearled varieties. This is similar to whole wheat versus white flour, for example, where the bran and germ are removed.
The "pearling" indicates how much of the bran is removed. The more processed the farro is, or the more bran is removed, the less time it takes to cook. So, pearled farro takes the least time to cook, while unpearled farro needs an overnight soak and a longer cooking time.
Not every brand labels the type of farro. Some brands simply say "farro" instead of pearled or semi-pearled. Okay, so how are you supposed to know how long your farro will take to cook, then?
According to Smitten Kitchen, the label on the back of the package will indicate cooking times. Whole farro grains take at least an hour, semi-pearled farro takes around 30 minutes, and pearled farro takes 15 minutes or less.
For more details on cooking farro, check out my Instant Pot farro recipe.
Ingredient Notes
- Mushrooms: You can use any mushrooms you like, but I recommend a variety for the best flavor. I like using a mix of oyster, shiitake, and maitake mushrooms. For more details on purchasing, prepping, and cleaning mushrooms, check out my post on pan-fried oyster mushrooms.
- White wine: Go for a dry white wine, like Pinot Grigio or Sauvignon Blanc.
- Vegetable broth: You can use your favorite vegetable broth (I love Better than Bouillon's mushroom base). If you use bouillon, watch the salt in other parts of the recipe to prevent it from being too salty!
TIP: Using a standard vegetable broth? Here's a great way to add extra mushroom flavor. Bring the broth to a boil, add ½-ounce dried porcini mushrooms, and turn the heat off. Steep for 15 - 20 minutes, then remove the reconstituted mushrooms with a slotted spoon. Chop them up finely and cook them with the farro.
For a full list of ingredients and quantities, refer to the recipe card.
How to Make Mushroom Farrotto
Step 1 - Sear the mushrooms: Set a dutch oven or large pot over medium-high heat. Add a bit of neutral oil to coat the bottom of the pan. Once shimmering, add half the mushrooms.
Sear mushrooms, without touching, until they're nicely golden brown on the bottom, about 3 - 5 minutes (cooking time may vary depending on your stove).
Step 2 - Season with a generous grind of black pepper, then stir and toss the mushrooms until deeply golden brown on all sides. Transfer mushrooms to a bowl and set aside. Repeat with the remaining mushrooms.
Over medium heat, melt the butter. Saute the garlic, onions, thyme until softened, about 5 - 6 minutes. Add the farro in a single layer and saute for 3 - 5 minutes until completely dried out, nicely toasted, and nutty in aroma.
TIPS: Caramelizing the mushrooms adds a deep, rich flavor to the risotto, so take your time with this step. It's important. Also, there will be lots of browned mushroom bits (these add so much flavor too!) stuck to the pan; I recommend scraping and transferring the larger bits to the bowl. You can leave the smaller bits, as we'll deglaze them with the wine shortly enough.
Step 3 - Simmer: Deglaze with white wine, scraping up any bits from the bottom and sides of the pan. Once the wine has reduced by half and the alcohol smell has dissipated, add the broth, soy sauce, and bring to a boil.
Reduce the heat and simmer until the farro is completely tender but still has a slight chew, about 25 - 35 minutes.
Step 4 - Finish and serve: Turn the heat off, stir in the cheese, and season to taste with salt and a generous amount of black pepper.
Cover the pot and allow to sit for 5 minutes before serving with a garnish of parsley, more grated cheese, and a drizzle of olive oil. Enjoy!
Tips and Tricks
- Adjust the liquid as necessary. If you find the farro isn't tender and you're running low on liquid, add about ½ cup of extra broth at a time.
- Allow the risotto to sit for a few minutes. According to A Beautiful Plate's method for farro risotto, letting the risotto sit for 5 minutes after cooking ensures a creamier result.
Storage Instructions
Store leftover farrotto in an airtight container in the fridge for up to 5 days.
Reheat in a large skillet, adding a tablespoon of butter and ¼ cup of water or stock to loosen the mixture. Gently warm over medium heat until heated through, stirring occasionally.
Recipe FAQs
No, farro is not gluten-free!
Sounds like your heat was a bit too high! If this happens, I recommend discarding the bits and wiping the pan clean. Don't worry, there is plenty of flavor coming from the actual mushrooms!
Unlike arborio rice, cooked farro will have more of a chew. You'll know it's done when it still tastes slightly chewy and tender, with an a little al dente bite. If it tastes quite firm or hard, it needs more time.
For a creamy texture, make sure you allow the pot to sit, covered, for a few minutes. Additionally, try vigorously stirring in a pat of butter until fully incorporated. Finally, don't skip the cheese!
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Happy eating! Love, KarishmaCozy Mushroom Farrotto
Ingredients
- 3 tablespoons neutral oil, such as canola oil | divided
- 1 pound assorted mushrooms*
- Salt and black pepper
- 2 tablespoons unsalted butter
- 1 medium onion, finely diced
- 3 cloves garlic, finely minced
- 2 sprigs fresh thyme, or rosemary
- 4 cups vegetable broth, preferably mushroom broth or bouillon
- 1 cup farro, semi-pearled | drained and rinsed
- ¾ cup dry white wine
- 1 teaspoon soy sauce, optional
- ½ cup freshly grated parmigiano-reggiano cheese, plus more for serving
- ¼ cup minced fresh flat-leaf parsley
- Olive oil, for serving
- A dollop of ricotta, optional, for serving
Instructions
- Prep the mushrooms: Trim, clean, and tear 1 pound assorted mushrooms* into bite-sized pieces. If using shiitake mushrooms or creminis, thinly slice them.
- Sear mushrooms: Set a large dutch oven over medium-high heat, and add 1 ½ tablespoons neutral oil. Once the oil begins to shimmer, add half the mushrooms. Leave, untouched, for at least 3 minutes, or until the bottoms turn golden brown. Flip and sear the other side until golden, another 3 - 5 minutes. TIP: If the mushrooms aren't browning, or they're beginning to stick, add a bit more oil as needed.Transfer mushrooms to a bowl. Add the remaining 1 ½ tablespoons oil, and cook the remaining mushrooms. Turn the heat off, and transfer mushrooms to the bowl as well. Season mushrooms generously with salt and black pepper, and set aside. Note: There will be lots of browned bits (these add so much flavor!) stuck to the pan; I recommend scraping and transferring the larger bits to the bowl. You can leave the smaller bits, as we'll deglaze them with the wine shortly enough.
- Saute the aromatics: Over medium heat, melt 2 tablespoons unsalted butter. Add 2 sprigs fresh thyme, along with the diced onion and minced garlic, and saute until softened, about 5 - 6 minutes.
- Simmer the broth: Meanwhile, bring 4 cups vegetable broth to a boil in a large pot. Reduce the heat and simmer while you continue prepping the rest of the dish.
- Toast the farro: Add 1 cup farro, and saute for 3 - 5 minutes until completely dried out, nicely toasted, and nutty in aroma. Season with a pinch of salt and pepper.
- Deglaze: Pour in ¾ cup dry white wine and bring to a boil. Reduce the heat and simmer until the wine has reduced by half.
- Simmer: Add the hot broth and 1 teaspoon soy sauce (if using). Cover the pot and bring to a boil. Reduce the heat and simmer, uncovered, until the farro grains are tender and slightly chewy, but no longer firm, about 25 - 35 minutes.
- Finish and serve: Remove from the heat, stir in ½ cup freshly grated parmigiano-reggiano cheese, then cover the pot and allow to sit for 5 minutes. Season to taste, and add a generous pinch of black pepper.Divide amongst serving bowls, and top with more grated cheese, ¼ cup minced fresh flat-leaf parsley, a drizzle of olive oil, and a dollop of ricotta (if using). Enjoy!
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Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
