SLOW COOKER MUSHROOM FARROTTO W/ GREMOLATA

Slow Cooker Mushroom Farrotto w/ Gremolata image

Number Of Ingredients 15

3 1/2 cups Vegetable Broth - preferably home made
1 ounce Dried Porcini Mushrooms
1 pound Crimini Mushrooms, halved, or quartered if large
1 1/2 cups Whole Farro
1 Leek, large, white & green parts only, halved & thinly sliced
1 Parmesan Rind
1/3 cup Parmesan
1 Parmesan - grated - for garnish
2 Bay Leaves
1 pinch Nutmeg - freshly ground
1 Salt & Pepper to taste
2 tablespoons Unsalted Butter, cut into pieces
1/2 cup Parsley, minced
2 cloves Garlic, minced
3 teaspoons Lemon Zest (from about 3 lemons)

Steps:

Bring a cup of the vegetable broth to a boil and soak the dried porcinis in the hot broth for about 10 minutes. Drain the porcinis and reserve the soaking liquid. Finely chop the soaked mushrooms.
Combine the chopped porcinis, creminis, farro, leek, Parmesan rind, bay leaves, nutmeg, a generous pinch of salt, and a little bit of black pepper in a slow cooker. Pour in the porcini soaking liquid, being sure to not pour in any grit that may have settled to the bottom.
Cover and cook on high for 3-4 hours, or until the farro is cooked but still retains some bite. If you are around while it is cooking, test for seasoning about halfway through and adjust as necessary.
At some point before serving, combine the gremolata ingredients and set aside.
When ready to serve, discard the Parmesan rind and bay leaf. Add the butter and grated Parmesan. Serve the farrotto with the gremolata and additional Parmsan sprinkled on top.