farro mushroom risotto

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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!

  • Author: Indi Hampton
  • 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

  • 1/4 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

farro risotto

  • 2 oz dried mushrooms
  • 4 cups chicken stock (can use vegetable stock)
  • 1 1/2 cups farro
  • 3 tbsp butter, divided
  • 1 tbsp olive oil
  • 1 small shallot, minced
  • 1/3 cup dry white wine
  • 1 cup freshly grated parmesan (about 3 oz)


crispy wild mushrooms

  1. 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.
  2. 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. 

farro risotto

  1. 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.
  2. 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.
  3. 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.
  4. Stir in cooked farro, 3/4 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.
  5. 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.