Oven Baked Mushroom Farro Risotto
Author note: While this is not the traditional process to cook risotto, it still yields a satisfying and risotto-like dish. Shiitake mushrooms are one of my favorite varieties of mushroom and they work very well with this dish. Porcini mushrooms are another variety that would make a great addition to this recipe. If there are leftovers, the risotto is delicious when reheated with a little bit of water or chicken stock and topped with a runny egg.
2 tablespoons extra-virgin olive oil
1 large shallot, chopped
3 tablespoons unsalted butter
8 ounces shiitake mushrooms, chopped
1 ½ teaspoons kosher salt
1 ½ cups farro
½ cup dry white wine
3 cups chicken stock
1/3 cup grated Parmesan
2 tablespoons crème fraiche
10 sage leaves, chopped
- Heat the oven to 350 degrees.
- Heat the olive oil over medium heat in a large flat bottom pan, add the shallots and cook until softened, about 3 minutes.
- Next, add 2 tablespoons of butter to the pan. Once the butter is melted, place the mushrooms and salt into the skillet. Saute until the mushrooms have released their liquid and have reabsorbed it.
- Pour the farro into the skillet and stir well to combine. Be sure to coat the farro with the oil and butter. Toast the farro for about 3 to 5 minutes.
- Next, add the white wine and allow the farro to absorb it.
- Pour the chicken stock into the pan, increase the heat to high and bring to a rolling boil.
- Cover the pan and place into the oven and cook for 30 to 35 minutes, or until the farro has absorbed all but ½ cup of liquid in the pan. Stir once.
- Remove the farro from the oven, add the remaining tablespoon of butter, Parmesan cheese, crème fraiche and sage leaves. Stir well, salt to taste and serve warm.