Farrotto (Farro Risotto)

Sauté mushrooms of choice in fat of choice. I used Maitake mushrooms for this recipe, but any other mushrooms would be delicious, and it is critical to season them well. I took my mushrooms out of the pan once they were nicely browned and crisped.

Toast the farro until golden brown and fragrant, about 2 minutes.

Deglaze with the white wine and reduce down until almost dry.

Add cooking liquid. I used chicken stock, but it can be any flavorful liquid. The key here is that you add just enough liquid to cover the grain and slowly simmer until the liquid is absorbed and then keep adding liquid in batches until your desired preference of chew is reached. Your cooking liquid must always be warm and not cold to ensure even cooking of the grain.

Finishing touches should be added when the grain is 99% cooked and over low or no heat. I like to make sure that I have enough liquid in the pan to ensure a creamy and not gloopy finished product. I used Fontanella cheese, butter and parsley for my finishing touches.