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Farro Risotto with Mushrooms

Farro Risotto with Mushrooms
Photo by Becky Luigart-Stayner

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 6 cups sliced cremini mushrooms (about 1 pound)
  • ¾ teaspoon salt, divided
  • 5 ½ cups Mushroom Stock
  • ¼ cup chopped fresh flat-leaf parsley
  • 1 ½ cups uncooked farro
  • 2 garlic cloves, minced
  • + 6 more ingredients
    • ½ cup finely chopped onion
    • 1 teaspoon chopped fresh thyme
    • 1 cup dried wild mushroom blend (about 1 ounce)
    • ¼ cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
    • ½ teaspoon freshly ground black pepper
    • ½ cup dry white wine

1. Place dried mushrooms in a medium bowl; cover with boiling water. Let stand 30 minutes or until tender; drain. Coarsely chop mushrooms. 2. Bring Mushroom Stock to a simmer in a small saucepan (do not boil). Keep stock warm over low heat. 3. Heat a Dutch oven over medium heat. Add oil to pan; s...

View full recipe at My Recipes

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