Farro Risotto

Suggest Wine Pairing: Sagrantino

Recipe by Chef Randy Whiteford

Ingredients:

Farro Risotto

Crispy Shiitakes

  • 5 Shiitake Mushrooms (de-stemmed & very thinly sliced)
  • 2 cups Vegetable Oil

Directions:

Farro Risotto
Blanche farro in a large pot of salted, boiling water. Once farro is tender (10-12 minutes), strain.

In a heavy-bottomed saucepan, sweat the onions in a small amount of oil until translucent. Add farro add chicken stock and simmer until stock is almost completely reduced.

Turn off heat and add mascarpone, gorgonzola and lemon juice. Stir vigorously until creamy. Add salt and pepper to taste.

Finish with The Olive Press Roasted Garlic & Rosemary Dipping Oil.

Crispy Shiitakes
Heat vegetable oil to 350ºF in a deep saucepan.

Add the sliced mushrooms (the oil will bubble up quite a lot). When mushrooms stop bubbling completely, this means the water has been evaporated and they're ready.

Remove mushrooms with a slotted spoon and transfer to a paper towel lined plate. Top farro risotto with crispy shiitake mushrooms.