Chef Brian Ingram from Hope Breakfast Bar shared his recipe for mushroom and cherry farro risotto, plus advice on how to cook with farro too!
Mushroom & Cherry Farro Risotto
- 2 cups farro
- 8 cups chicken stock
- 1 cup red wine
- 2 cups mushrooms (your choice)
- 1 cup green onion
- 1/2 celery
- 1/2 cup carrots
- 1 cup dried cherries
- 1 cup goat cheese
- 1/4 cup parmesan
- 1 tbsp chopped garlic
- 1/2 cup butter
- Optional: 1/3 – 1/2 cup heavy cream
1.) Place vegetables in large skillet over medium heat and add butter
2.) Add all vegetables – mushrooms, green onion, celery, carrots – to the skillet and cook until just soft.
3.) Add in farro, slowly adding all liquids – chicken stock and red wine – about 1 cup at a time.
TIP: Add more liquid once prior liquid is absorbed by the farro.
4.) Once all the liquid is absorbed and the farro is fully cooked (about 20 minutes) add goat cheese, parmesan and cherries right before serving.
Optional: Stir in heavy cream for extra richness.
TIP FOR COOKING FARRO:
Ferro comes in 3 different types, all taking a different amount of time to cook.
Pearled farro – 15 to 20
Semi-pearled farro – 25 to 30 minutes
Whole farro – 35 to 40 minutes