Mushroom And Pea Farrotto
Serves: 5
Leila Emmerich
1 January 1970
Based on User reviews:
47
Spice
46
Sweetness
49
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil280 g
Cremini2 cloves
Garlic (smashed)1 tsp
Kosher Salt1 cup
White Wine (dry)3 cups
Chicken (low-sodium)4 tbsps
Unsalted Butter3 cup
Pea (frozen, thawed)Directions:
1
Watch how to make this recipe
2
Heat a 3 1/2-quart pan over medium-high heat
3
Add 2 tablespoons of the oil and heat for 30 seconds
4
Add the mushrooms to the pan and cook, stirring often, until golden brown and all of the water cooks out, 8 to 10 minutes
5
Remove the mushrooms to a plate with a slotted spoon
6
Add the remaining 2 tablespoons oil and the leeks
7
Reduce the heat to medium and cook the leeks, stirring often, until soft and fragrant, about 3 minutes
8
Add the garlic and salt and cook 1 more minute
9
Add the farro to the pan and stir to coat the grains in the oil and toast slightly, 2 to 3 minutes
10
Deglaze with the wine and stir
11
Cook the farro, stirring occasionally, until the wine evaporates almost completely, about 8 minutes
12
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
13
Remember to stir often to create a creamy texture
14
When the farro is tender and absorbs almost all of the liquid, stir in the mushrooms, Parmigiano-Reggiano, Pecorino Romano and butter
15
Continue to stir until the butter is melted in and the mixture is creamy
16
Stir in the peas at the last minute and serve