Risotto di Farro ai Funghi

Ingredients

Instructions

1. 1

   Bring the hot vegetable stock to a gentle simmer. Add the dried porcini mushrooms and soak for 10 minutes until softened. Lift them out, squeeze dry, and roughly chop. Strain the soaking liquid through a fine sieve or paper towel into the stock to remove grit, then keep the broth hot over low heat.

2. 2

   Heat a wide heavy pan over medium-high heat. Add the extra-virgin olive oil and 25 g unsalted butter. When the butter foams, add the mixed wild mushrooms and cook for 4-5 minutes until their moisture evaporates and they begin to brown. Stir in the chopped soaked porcini, season lightly with salt and black pepper, cook 1 minute more, then transfer about one-third of the mushrooms to a plate for garnish.

3. 3

   Reduce the heat to medium. In the same pan, add the shallot and cook for 2 minutes until softened but not browned; add the garlic and cook for 30 seconds. Add the pearled spelt and stir for 1-2 minutes so the grains are well coated and lightly toasted; this helps the risotto taste nuttier and cook more evenly.

4. 4

   Pour in the dry white wine and simmer, stirring, until almost fully absorbed and the raw alcohol smell has disappeared.

5. 5

   Begin adding the hot porcini broth about 150-200 ml at a time, stirring frequently and allowing each addition to be mostly absorbed before adding the next. After about 10 minutes, return the larger portion of the sautéed mushrooms to the pan. Continue cooking and adding broth for 18-22 minutes total, until the spelt is tender with a slight bite and the texture is loose and creamy rather than dry. Adjust with a final splash of broth if needed.

6. 6

   Turn off the heat. Add the 10 g unsalted butter, Parmigiano-Reggiano, truffle oil, and most of the parsley. Stir vigorously for 30 seconds to emulsify and create a glossy finish. Taste and adjust with salt and black pepper. Let the risotto rest for 2 minutes; it should settle into a soft wave when spooned, not sit stiffly.

7. 7

   Spoon into warm shallow bowls. Top with the reserved mushrooms and the remaining parsley, then serve immediately.

Nutrition per serving

Notes

• •Pearled spelt is important here: whole spelt usually needs much longer than 45 minutes and is better pre-soaked for this style of dish.
• •Use a wide pan rather than a deep pot so the liquid reduces at the right rate and the grains cook evenly.
• •Truffle oil is potent; add it off the heat so its aroma stays delicate rather than harsh.
• •If your mushrooms release a lot of water, keep cooking until the pan is nearly dry before starting the risotto base, or the flavor will be diluted.
• •Serve with a simple bitter salad or roasted greens for balance.

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