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Recipe courtesy of Guy Fieri

Wild Mushroom and Sun-Dried Tomato Farrotto (Farro Risotto)

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  • Level: Easy
  • Total: 1 hr 20 min
  • Active: 35 min
  • Yield: 4 to 6 servings
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Ingredients

Directions

  1. Place the farro in a large pot of cold water and bring to a boil. Simmer for 15 to 20 minutes to par-cook the farro, and then drain and set aside.
  2. In a heavy-based pot, add the butter and oil. Add the mushrooms, garlic and shallots and saute until just tender, 3 to 5 minutes. Deglaze with the white wine. Add the drained farro and stir to combine. Add the chicken stock to the pot a little at a time, ensuring at each addition that the liquid has been completely absorbed by the farro. Keep stirring and adding the stock until the mixture is thick and creamy.
  3. Add the sun-dried tomatoes. Season with salt and pepper, and then add the Parmesan, sour cream and parsley.

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