1/2 cup finely shredded sharp white cheddar cheese
DIRECTIONS
Add the water and soy sauce to a saucepan and simmer over low heat to keep warm.
Pulse the farro in a food processor for 1 minute to break up some of the grains then set aside.
Melt the butter in a dutch oven over medium heat.
Add the mushrooms and shallots to the dutch oven and cook, stirring occasionally, for about 5 minutes.
Stir the pulsed farro into the dutch oven.
Pour in the sherry and cook, stirring occasionally, until the sherry has been absorbed, about 2 minutes.
Add 1 cup of the warm liquid from the saucepan to the farro and cook, stirring often, until almost all the liquid has been absorbed. Continue cooking the farro this way, adding about 1 cup of the liquid at a time until all the liquid has been absorbed, 35 to 45 minutes.
Stir in the cheese until melted and thoroughly combined.
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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RECIPE COMMENTS
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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