Mushroom and Pea Farrotto

Total Time:
1 hr 20 min
Prep:
10 min
Cook:
1 hr 10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1/4 cup extra-virgin olive oil
  • 10 ounces cremini or mixed mushrooms, sliced
  • 2 leeks, green parts and roots removed, halved lengthwise, then sliced into half moons and soaked in cold water to remove grit
  • 2 leeks, green parts and roots removed, halved lengthwise, then sliced into half moons and soaked in cold water to remove grit
  • 2 cloves garlic, smashed
  • 1/2 teaspoon kosher salt
  • 1 cup farro, rinsed
  • 1 cup dry white wine
  • 3 cups low-sodium chicken or vegetable broth
  • 1/3 cup freshly grated Parmigiano-Reggiano
  • 1/3 cup freshly grated Pecorino Romano
  • 4 tablespoons unsalted butter
  • 3/4 cup frozen peas, thawed
Directions
Watch how to make this recipe.
  • Heat a 3 1/2-quart pan over medium-high heat. Add 2 tablespoons of the oil and heat for 30 seconds. Add the mushrooms to the pan and cook, stirring often, until golden brown and all of the water cooks out, 8 to 10 minutes. Remove the mushrooms to a plate with a slotted spoon. Add the remaining 2 tablespoons oil and the leeks. Reduce the heat to medium and cook the leeks, stirring often, until soft and fragrant, about 3 minutes. Add the garlic and salt and cook 1 more minute. Add the farro to the pan and stir to coat the grains in the oil and toast slightly, 2 to 3 minutes. Deglaze with the wine and stir. Cook the farro, stirring occasionally, until the wine evaporates almost completely, about 8 minutes. Add the broth in 1-cup increments, cooking until the liquid almost completely evaporates before adding the next increment; this will take about 45 minutes to complete. Remember to stir often to create a creamy texture.

  • When the farro is tender and absorbs almost all of the liquid, stir in the mushrooms, Parmigiano-Reggiano, Pecorino Romano and butter. Continue to stir until the butter is melted in and the mixture is creamy. Stir in the peas at the last minute and serve.


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