Farro Risotto with Corn and Wild Mushrooms
Look for semi-pearled farro that does not require overnight soaking. Keep stock in a saucepot on low heat to keep warm during the cooking process.
Makes 4 entrée servings 1 shallot, peeled and finely chopped
1 tablespoon olive oil 1 1⁄2 cups semi-pearled farro 1⁄4 cup white wine
4 to 4 1⁄2 cups warm vegetable or corn stock (as needed)
1⁄2 teaspoon salt
1⁄8 teaspoon white pepper 1 tablespoon unsalted butter
3 cups cleaned and sliced mushrooms, divided
2⁄3 cup fresh corn kernels 3 ounces goat cheese
2 tablespoons freshly grated Parmesan cheese
In a large sauté pan, heat olive oil over medium heat. Add shallot; sauté until just translucent, about 2 minutes. Add farro. Stir to coat the grain kernels with oil. Cook 2 minutes, stirring frequently to lightly toast the farro.
Add white wine to deglaze pan. Add 1⁄2 cup stock with salt and pepper. Stir until stock is absorbed. Continue adding stock 1⁄2 cup at a time until farro is cooked but still slightly firm to the bite. The entire amount of stock may not be used. Total cooking time will be about 25 to 30 minutes.
While farro is cooking, sauté the mushrooms in unsalted butter. At the end of cooking the farro, stir in the corn, half the mushrooms and the goat cheese. The goat cheese will melt within the farro, making the dish slightly creamy.
Top with remaining mushrooms. Garnish with Parmesan cheese.