Dried Porcini Farrotto
2
servings
Main
Course
Print Recipe
Ingredients
Directions
Farrotto
¼ c
dried porcini, coarsely crumbled
Jump
Kosher salt
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2 tbsp
olive oil
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¼ md
yellow onion, finely chopped
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½ c
pearled farro
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¼ c
dry white wine
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Sauce
1 c
parsley
Jump
1 tbsp
fresh tarragon or basil
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¾ c
extra-virgin olive oil
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¼ c
lemon juice
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1 md
garlic clove, smashed
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Pinch crushed red pepper flakes
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Sweet, nutty farro gets the risotto treatment, with pieces of porcini in porcini liquid adding earthy depth, for a dish that’s the culinary equivalent of curling up under a blanket. A bright, herby sauce on top as well as some baconesque crumbled porcini bits add contrast, zing, and pop. This recipe calls for pearled farro, which cooks quickly and gets creamier than its whole-grain counterpart. It’s totally vegan, but if you want to add a protein, an olive-oil-fried egg makes a lovely topping.

Directions

Farrotto
  1. In small saucepan, combine 3 tablespoons of porcini with a hearty pinch kosher salt and 2 cups water. Bring to a bare simmer.
  2. In another small saucepan, over medium-high heat, heat olive oil. Add remaining porcini and cook, stirring, until just starting to darken, about 1 minute. Transfer to paper towel, leaving oil in pot.
  3. Add onion and cook, stirring occasionally, until just starting to brown around edges. Add farro and cook, stirring, until slightly darkened. Add wine, and stir to scrape up browned bits. Once wine is cooked off, add ¼ cup porcini and water, and stir. Cook until absorbed, and repeat with remaining porcini and water mixture until farro is cooked to your desired tenderness (you might not need all the liquid).
  4. Divide into bowls and top with sauce and crumbles.
Sauce
  1. Combine all ingredients in mini food processor or mortar and pestle, and process until pureed with some flecks of parsley remaining. Can be refrigerated for up to three days.

Layla Schlack

Layla Schlack is an editor at Wine Enthusiast who also writes about home in her TinyLetter, Yellow78.

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