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mushroom farrotto in a bowl with a spoon
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4.50 from 2 votes

Mushroom Farrotto with Leeks and Chestnuts

Farrotto is creamy, dreamy risotto-style farro. This version, with mushrooms, leeks, and chestnuts, makes a beautiful vegetarian main dish with easy vegan option, or a holiday-friendly side dish. This is a slightly updated version of the recipe I posted here and on The Chalkboard Magazine in 2013. Please refer to note 7 below to find the original measurements.
Prep Time20 minutes
Cook Time1 hour
Additional Time20 minutes
Total Time1 hour 40 minutes
Course: Grains
Cuisine: Italian
Keyword: farrotto, mushroom farrotto
Calories: 347kcal
Author: Carolyn Gratzer Cope

Ingredients

  • 1 ½ cups (300 grams) semi-pearled farro (see note 1)
  • 2 medium leeks
  • 2 tablespoons (30 ml) extra-virgin olive oil or butter
  • 1 lb (454 grams) mushrooms, sliced (see note 2)
  • ½ tsp fine sea salt
  • ¼ teaspoons freshly ground black pepper
  • ½ tsp dried thyme
  • 2 cloves garlic minced
  • ½ cup (120 ml) dry white wine that you like to drink
  • 4 cups (950 ml) vegetable broth
  • 1 tablespoon (15 ml) soy sauce
  • 1 large bay leaf
  • 1 cup (150 grams) chopped roasted chestnuts
  • ½ cup (60 grams) grated parmesan cheese, optional

Instructions

  • Pour the farro into a mixing bowl and add warm water to cover by two inches. Let soak until called for in the recipe, at least 20 minutes.
  • Trim and discard the root end and green parts of the leeks. Slice the white parts in half lengthwise, then crosswise into thin half-moons. Place in a colander and wash very well — leeks can be very sandy. Drain well.
  • Heat the olive oil or butter in a wide, shallow pan over medium-high heat.
  • Add the leeks, mushrooms, salt, pepper, and thyme.
  • Cook, stirring occasionally and without browning, for about 10 minutes, until tender and reduced in volume by about half.
  • Add the garlic and cook, stirring, one more minute.
  • Stir in the wine and simmer briskly until mostly absorbed.
  • Drain the farro and add to the pan along with the stock, soy sauce, bay leaf, and chestnuts.
  • Give it all a good stir, and raise the heat to high. When it boils, reduce the heat to maintain a gentle simmer, cover the pan, and simmer until liquid is almost totally absorbed, lifting the lid to stir from time to time, 20 to 30 minutes.
  • Off the heat, stir in parmesan, if using. Let rest for five minutes before serving.

Notes

  1. I like to use semi-pearled farro in this recipe. It strikes a nice balance between nutritional profile and cooking time, and its cracked exterior allows the grains to become creamy while retaining a pleasant firmness (just like in well-made rice-based risottos). Common higher-end brands sold in the U.S., like Bob's Red Mill and Rustichella d'Abruzzo, are both semi-pearled. They cook up quite differently, but both work well. You could substitute whole or pearled farro if that's what you've got. If using whole farro, soak it overnight before beginning. You'll probably need to increase the simmering time and may need a little extra broth.. For pearled farro, you probably won't need more than 20 minutes of simmering time. In all cases, cook until farro is creamy and tender but still retains a bit of chewiness.
  2. You can use any mix of mushrooms that you like. I usually go with half shiitakes and half creminis.
  3. Use the white and light green parts of the leeks. You can freeze the dark green tops and use them to make chicken or vegetable stock.
  4. A dry white wine that you like to drink will work well. Serve the rest of the bottle with dinner. If you don't do wine, substitute additional broth.
  5. You can use vegetable broth to keep it vegan. Reduced sodium Imagine No Chicken Broth is my favorite boxed veggie broth by far, since it somehow magically has the flavor profile of a good chicken stock rather than being weirdly red and tasting tinny or sweet, as some other vegetable broths can do. Or use chicken broth or homemade stock if you prefer.
  6. The parmesan adds a bit of creaminess and another layer of umami, but you can skip it (or use a plant-based version) to keep the recipe vegan.
  7. The original version of this recipe is not risotto-style. It uses only 2 ½ cups broth and does not include the parmesan. It works beautifully as a stuffing, main dish, or side dish that complements "traditional" Thanksgiving and Christmas flavors. I still highly recommend it!
  8. You can make this recipe up to a few days in advance and reheat it on the stovetop or in the microwave with some additional broth stirred in. Leftovers keep well in an airtight container in the fridge for a week, or in the freezer for a year.

Nutrition

Calories: 347kcal | Carbohydrates: 59.4g | Protein: 11.7g | Fat: 8.4g | Fiber: 9.3g