Farro Risotto Recipe

Cooking Instructions

1. 1

   Roasting the Vegetables

   Preheat the oven to 400°F (200°C). Toss the oyster mushrooms and butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes or until tender and golden.

2. 2

   Pickling the Fennel

   Thinly slice the fennel bulb and place it in a bowl. In a small saucepan, combine equal parts vinegar and water with a pinch of salt, and bring to a simmer. Pour the mixture over the fennel and let it sit while you prepare the risotto.

3. 3

   Preparing the Risotto

   In a large saucepan, heat the remaining olive oil and butter over medium heat. Add the chopped shallots and sauté until translucent, about 3-4 minutes.

4. 4

   Cooking the Farro

   Add the farro to the saucepan and cook, stirring for 2-3 minutes. Then add the white wine, and let it simmer until mostly absorbed.

5. 5

   Adding Broth

   Gradually add the vegetable broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more. This process takes about 25-30 minutes until the farro is tender yet al dente.

6. 6

   Finishing Touches

   Once the farro is cooked, stir in the roasted mushrooms, squash, and Parmesan cheese. Season with salt and pepper to taste.

7. 7

   Serving

   Serve the risotto hot, garnished with pickled fennel on top and crispy shallots for added texture.