Adapted from Anne Papina’s recipe for Farrotto at http://blog.webicurean.com/2013/06/13/farrotto-farro-risotto-with-mushroom-medley
2 tablespoons butter
2 tablespoons olive oil, plus more for coating farro
1/2 onion (or white part of two leeks, or two shallots), chopped
1 package of mushrooms (any kind), chopped
2 teaspoons fresh thyme or 1 teaspoon dried (or substitute any herb, such as rosemary)
1 package (1 1/2 cups) Trader Joe’s 10-minute farro
1/8 – 1/4 cup white wine (optional)
3 cups vegetable broth, hot (i.e., twice as much liquid as farro)
Grated Parmesan cheese (optional)
- In a large saucepan, melt the butter and olive oil. Add the onion, and saute until soft. Stir in the mushrooms, and cook until tender. Stir in the thyme and kosher salt to taste. Set aside.
- Heat a bit of olive oil in a medium saucepan, and stir in the farro, tossing until well coated and slightly toasted. Add the wine and stir until absorbed, about a minute or so. Add the hot broth and cook according to the package.
- When the farro is almost done, stir in the mushroom mixture, cover and simmer for another five minutes, or until done. Top with a little Parmesan cheese.