Ingredients
SERVES 4
– 200 g farro
– 80 g assortment of dried wild mushrooms
– 1 l vegetable broth
– 4 tbsps. EVO
– ½ yellow onion diced
– 2 garlic cloves minced
– 1 cup dry white wine
– ¼ cup Mascarpone cheese
– 110 g Grana Padano grated and divided
– salt to taste
– black pepper to taste
Directions
Bring a medium saucepan of water to a boil, then add in dried mushrooms, cover and remove from the flame, allowing mushrooms to rehydrate for ab. 30 minutes. Meanwhile, in a large pot, gently simmer the vegetable broth. In the meantime, into a large saucepan, heat 2 tablespoons of EVO and sauté onions and garlic over medium-high flame for 2 to 3 minutes. At this point, also add in farro and toast it, while frequently stirring, for 4 to 5 minutes until fragrant. Lightly season with salt and pepper and, while stirring, deglaze the pan with the wine, allowing the liquid to almost completely evaporate. Then, start ladling hot broth over the farro mixture until barely covered, stir constantly and let simmer. Once half of the liquid has evaporated, add another ladle of broth and continue stirring. As soon as the farro has softened but it is still chewy to the bite, stir in the mascarpone and half of the Grana Padano. Add a pinch of salt and pepper, mix well and set aside. At this point, heat the remaining EVO into a medium pan and sauté the mushrooms over medium-high heat for ab. 3 to 4 minutes. Finally, combine the mushrooms to the farro risotto and stir well. Sprinkle with the remaining Grana Padano and serve.
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