This creamy farro mushroom risotto (farrotto) is brimming with crispy wild mushrooms and the best salty parmesan. It’s packed with woodsy mushroom flavor for a hearty, autumn variation on classic risotto!
Farro risotto is a delicious way to cook farro. It’s a softer, creamier way to make farro that is much more flexible than traditional risotto, and it reheats like a charm.
This farro risotto recipe, though delicious if made plain, is all about the mushrooms. It’s creamy, chewy, and filled to the top with the buttery, crispy-edged wild mushrooms.
Make sure to source the best mushrooms and use the full amount the recipe calls for. It looks like a lot, it’s correct. They add so much flavor and meaty texture! If you’re a mushroom lover, this farrotto is for you.
what is farro risotto?
Farro risotto (also known as farrotto) is an alternative way to cook farro so that it is similar in consistency to traditional risotto, made from Arborio rice. But it uses a more hands-off approach— you don’t need to slowly add cooking liquid and stir to create a creamy consistency.
Farro is pre-cooked, then stirred into sautéed shallots and reduced white wine for a flavorful sauce. Farrotto won’t have as much creaminess as true risotto (that’s specific to the technique and rice), but that is made up for in extra flexibility, texture and flavor from the farro grains.
When picking farro, look for a pearled or semi-pearled farro. These have part of the bran removed, so they cook faster than whole grain farro and don’t require overnight soaking.
what you need for this farro mushroom risotto:
- Wild mushrooms
- Dried mushrooms
- White wine
- Olive oil
- Chicken stock
how to cook farro risotto
- Cook farro in boiling water or stock, drain.
- Sauté a minced shallot in butter.
- Add white wine, reduce by half.
- Stir in farro, some reserved stock, parmesan and butter.
- Cook, stirring, until a light sauce forms.
I add dried and wild mushrooms for extra flavor— but this is the base technique for farrotto. You can add your choice of vegetables!
what makes this mushroom farro risotto so good?
Great mushrooms: We use two layers of mushrooms here— dried and fresh. Dried mushrooms are rehydrated, and that mushroom broth is a key part of the farro cooking liquid. Then we use the best wild mushrooms we can find, and a lot of them. They’re cooked separately in olive oil and butter for crispy edges and so much flavor.
Brown butter: Butter is browned before sautéing the shallots for extra nuttiness and toasty flavor. Earthy mushrooms, toasty farro, nutty browned butter? It’s so perfect.
Rich stock: The farro is cooked in a mix of mushroom and chicken stock, which infuses the grains with so much flavor. Why use water when you can add layers of flavor in the cooking liquid? Use your favorite vegetable stock to make this vegetarian!
Hands-off: Farro risotto is much less involved than traditional risotto. You don’t need to ladle in hot stock and stir the pot until it’s absorbed. Instead, cook the farro like pasta. Add the drained farro to a pot of sautéed shallots and butter, along with a little extra stock and parmesan, and simmer until the sauce thickens and coats the grains.
How to serve this farro mushroom risotto
I love to serve this mushroom farro risotto with a kale brussels sprouts salad and call it a day. If you're looking for a delicious meat to go alongside it, try this porcini crusted roasted beef tenderloin! For something simple and equally delicious, try this slow cooker roast beef!
This farro risotto is nutty, earthy and hearty— filled with wild mushrooms and a ton of flavor. For a delicious pairing, look for a wine with a similar earthy flavor profile and equally intense flavor so it isn’t overpowered.
Old world red wines, especially with some bottle age, are known for having earthy, forest floor type flavors. They'll be perfect for this mushroom farro risotto.
This aromatic profile is best found in Pinot Noirs from Burgundy. And you don’t need to break the bank here, either! Look for reds from the Cote Chalonnais, rather than the Cote de Nuits, for affordable, silky smooth, every day options.
You could also try a rich, velvety Northern Rhone red (syrah) or a supple, intensely flavored Rioja Reserva (tempranillo).
more farro and mushrooms recipes to try:
more risotto recipes to try:Print
farro mushroom risotto
This creamy farro risotto (farrotto) is brimming with crispy wild mushrooms and the best salty parmesan. It’s packed with woodsy mushroom flavor for a hearty, autumn variation on classic risotto!
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 cups
- Category: Side
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
crispy wild mushrooms
- ¼ cup olive oil, divided
- 1 lb fresh wild mushrooms, roughly chopped
- 2 garlic cloves, smashed and peeled, divided
- 4 tbsp butter, divided
- 1 tbsp fresh thyme leaves
- 2 oz dried mushrooms
- 4 cups chicken stock (can use vegetable stock)
- 1 ½ cups farro
- 3 tbsp butter, divided
- 1 tbsp olive oil
- 1 small shallot, minced
- ⅓ cup dry white wine
- 1 cup freshly grated parmesan (about 3 oz)
crispy wild mushrooms
- In a large skillet, heat 2 tablespoons olive oil until shimmering. Add half of fresh mushrooms and cook over high heat without stirring for about 3 minutes, until bottoms have caramelized. Season with salt and pepper; stir in a garlic clove, 2 tablespoons butter and half the fresh thyme.
- Reduce heat to medium and cook, stirring occasionally, until mushrooms are crispy and browned, 10- 12 minutes. Transfer to a plate to keep warm. Repeat with remaining mushrooms.
- Place dried mushrooms in a heatproof bowl and cover with boiling water (you’ll need about 2 cups). Let sit 15 minutes, or until softened. Use a slotted spoon to transfer mushrooms to a cutting board and finely chop. Strain soaking liquid through a coffee filter to remove grit, then combine with chicken stock in a large pot.
- Bring to a boil, season with salt and add farro. Simmer until tender; 15- 30 minutes (will depend on your type of farro). Scoop out 1 cup of cooking liquid and drain farro.
- Rinse pot and melt 2 tablespoons butter over medium-low heat. Cook, stirring often, until butter begins to brown and smell nutty, about 5 minutes. Add olive oil and shallot and cook until softened, 3- 5 minutes. Stir in rehydrated mushrooms, season with salt and pepper, and cook another few minutes. Add white wine, bring to a simmer and reduce by half.
- Stir in cooked farro, ¾ cup reserved broth, remaining 1 tablespoon butter and parmesan. Cook, stirring, until a creamy sauce forms; add more broth if needed. Stir in half of the cooked wild mushrooms.
- To serve, divide farro risotto across 4 bowls. Top with remaining wild mushroom and extra parmesan. Enjoy immediately.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- Serving Size: 1 cup farro risotto
- Calories: 439
- Sugar: 4.7g
- Sodium: 413mg
- Fat: 30g
- Saturated Fat: 13g
- Unsaturated Fat: 15.2g
- Trans Fat: 0.7g
- Carbohydrates: 33g
- Fiber: 5.8g
- Protein: 11g
- Cholesterol: 50mg
Keywords: farro risotto