FARRO AND PORCINI RISOTTO

FARRO AND PORCINI RISOTTO image

Yield 4 servings

Number Of Ingredients 11

Previous Next

1/2 cup (1 1/2 ounces) walnuts, toasted
1/2 cup fresh basil
1/2 cup fresh flat-leaf parsley
1 garlic clove
Coarse salt and freshly ground pepper, to taste
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 cups farro
3/4 cup (1/2 ounce) dried porcini mushrooms
1/2 cup dry white wine
5 1/2 cups homemade or low-sodium store-bought chicken stock
1/2 cup shaved Parmesan cheese (about 1/2 ounce), for garnish

Steps:

Directions 1. To make pesto, pulse walnuts in a food processor until coarsely ground. Add basil, parsley, garlic, salt, and pepper, and process. With machine running, pour in oil, and puree. 2. To make risotto, bring farro, mushrooms, wine, and 2 cups stock to a boil. Cook, stirring occasionally, until liquid has been absorbed, about 5 minutes. Reduce heat to medium-high. Continue to cook, stirring and adding stock 1/2 cup at a time, waiting for each addition to be absorbed before adding the next. It should take 20 to 25 minutes. Stir 1/3 cup pesto into risotto. Top with Parmesan and remaining pesto