MUSHROOM-FARRO RISOTTO

MUSHROOM-FARRO RISOTTO image

Yield 8 first course serving

Number Of Ingredients 16

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6 1/2 c chicken broth,divided
1- 1/2 oz pkg dried porcini mushrooms
1- 1/2 oz pkg dried morel mushrooms
1- 1/2 oz pkg dried chanterelle mushrooms
3 T butter,divided
2 T olive oil
1 lb assorted fresh mushrooms, sliced
1 c chopped shallots, 4 lg
1 garlic clove, minced
2 c whole grain farro
3/4 c grated parmesan
1/3 c whipping cream
2 T chopped fresh basil
2 T chopped fresh parsley
1 t chopped fresh sage
1 t chopped fresh thyme

Steps:

Bring 3 c broth and all dried mushrooms to boil in lg saucepan. Reduce heat to medium and simmer until mushrooms are soft. Using slotted spoon, transfer mushrooms to work surface. Cut large mushrooms in half. Reserve broth and mushrooms separately. Melt 1 T butter w/1 T olive oil in a skillet over med-high heat. Add fresh mushrooms and saute until beginning to brown, 7-8 minutes. Add reserved soaked mushrooms and saute 5 minutes longer. Remove from heat. Melt remaining 2 T butter w/1 T oil in lg saucepan over medium heat. Add shallots and garlic; saute until shallots are soft, 3 minutes. Add farro; stir 1 minute. Pour in reserved mushroom broth, leaving any sediment behind. Bring to boil; reduce heat to medium,cover and simmer until almost all liquid is absorbed, about 10 minutes. Add 3 1/2 c chicken broth. Boil uncovered until farro is tender, adding more broth by 1/2 cupfuls if dry and stirring occasionally, about 18 minutes longer. Stir in cheese, cream, and herbs. Stir in half of mushroom mixture. Season with salt and pepper. Transfer to bowl; scatter remaining mushrooms over.