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Porcini and Mozzarella Farroto

Yields6 ServingsPrep Time20 minsCook Time30 minsTotal Time50 mins

Farro can be cooked like risotto, following the same stir-and-absorb method. Serve this double- mushroom version as a vegetarian main course or as a side for a rich main, such as braised short ribs.

Porcini and Mozzarella Farroto

 1 ½ cups dried porcini mushrooms
 6 tbsp tomato paste
 6 tsp chopped fresh thyme; more for garnish
 9 tbsp Colavita Extra Virgin Olive Oil
 3 large red onion, finely diced
 6 large carrots, cut into ½-inch dice
 6 celery ribs, cut into ½-inch dice
 Kosher salt and freshly ground black pepper
 24 oz fresh cremini mushrooms, quartered
 6 cups farro
 2 ¼ cups dry white wine
 18 cups fresh mozzarella, shredded
 1 ½ cups gran padano cheese
1

Add 6 cups water, the porcini, tomato paste, and thyme to a large saucepan and bring to a boil. Reduce to a steady simmer.

2

Meanwhile, heat the olive oil in a medium Dutch oven over medium-high heat until shimmering hot. Add the onion, carrots, and celery. Sprinkle with 1 tsp. salt and a few grinds pepper. Cook, stirring, until the vegetables become tender and browned, about 6 minutes.

3

Add the cremini mushrooms and farro, and cook, stirring, until the mushrooms start to soften, about 2 minutes.

4

Add the wine and cook, stirring, until it almost completely cooks off.

5

Reduce the heat to medium, add about 1/2 cup of the mushroom broth, and cook at a steady simmer, stirring frequently, until the broth almost completely cooks off, 2 to 3 minutes.

6

Continue cooking, stirring, and adding the broth until the farro is tender and all of the broth has been added, about 25 minutes.

7

Stir in the mozzarella and Grana Padano, and season with salt and pepper to taste. Serve immediately, sprinkled with more fresh thyme.

Nutrition Facts

Servings 18