Farro and Mushroom Risotto with Thyme

Ingredients

• 1 1/2 cups pearled farro
• 5 cups vegetable stock
• 3 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 pound cremini mushrooms, sliced
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 2 teaspoons fresh thyme leaves, chopped
• 2/3 cup grated Parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped, for garnish

Method

1. 1

   Pour the vegetable stock into a saucepan and bring to a simmer over medium heat, then reduce heat to low to keep it warm.

   5:00 · Warm the stock
2. 2

   Heat 2 tablespoons olive oil in a large 6-quart saucepan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and liquid has evaporated, about 8 minutes. Remove mushrooms and set aside.

   8:00 · Brown mushrooms
3. 3

   Add the remaining 1 tablespoon olive oil and the butter to the same pan. Add the onion and cook, stirring, until softened and translucent, about 4 minutes.

   4:00 · Soften onion
4. 4

   Add the garlic and farro to the pan and stir constantly for 1 to 2 minutes to toast the grains.

   1:30 · Toast farro
5. 5

   Pour in the white wine and stir, scraping up any browned bits, until mostly absorbed, about 2 minutes.

   2:00 · Cook off wine
6. 6

   Add warm stock to the farro one cup at a time, stirring frequently and allowing each addition to be mostly absorbed before adding the next, about 25 to 30 minutes total.

   25:00 · Simmer farro, adding stock
7. 7

   Once the farro is tender but still chewy and the mixture is creamy, stir in the browned mushrooms and fresh thyme.

8. 8

   Remove from heat and stir in the Parmesan cheese, salt, and pepper until well combined.

9. 9

   Spoon into bowls and garnish with chopped parsley before serving.