1/2 cup finely shredded sharp white cheddar cheese
salt & pepper
DIRECTIONS
Pulse the farro in a food processor for 1 minute to break some of the grains.
Melt 1 TBSP of the butter in a dutch oven over medium heat. Add the sliced mushrooms and 1/4 tsp salt and cook, stirring occasionally, until browned, about 5 minutes. Transfer the mushrooms to a bowl and set aside.
Bring the vegetable broth to a simmer over medium heat. Reduce the heat to low to keep the broth warm.
Melt the remaining 1 TBSP butter in the now empty dutch oven over medium heat then add the shallots and cook, while stirring, until softened, about 2 minutes.
Add the farro and stir to combine. Cook, while stirring, for 1 minute.
Pour in the sherry and cook, stirring occasionally, until the sherry has been absorbed, about 2 minutes.
Add 1 cup of the warm vegetable broth to the farro and cook, stirring often, until almost all the liquid has been absorbed. Continue cooking the farro this way adding 1 cup of vegetable broth at a time until all the broth has been used, 35 to 45 minutes.
Stir the mushrooms and any accumulated liquid from the bowl into the farro. Add the cheese and stir until melted and thoroughly combined. Season with salt & pepper to taste.
I like farro, and I like, but had never made, risotto.
I decided to try this recipe to serve with orange roughy filets.
I made 1 1/2 times the recipe and it turned out fabulous!
There were some leftovers, until my daughter found out! She finished them off poste haste!
Farrotto will be a delicious addition to our dinner adventures.
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Mushroom and White Cheddar Farrotto
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