Recipe: Farrotto

My adventure in cooking continues with the ancient-grain-recipe. Farro is an ancient grain that recently came into the food world spotlight. It's a whole grain that's nutty, sweet and healthy. My husband's aunt served it to us at her house a few weeks ago and I fell in love with it. She found it at Good Foods Co-Op in Lexington, but you can probably find it at the local Italian grocery or organic market.

This recipe is made just like Risotto, but with Farro instead. It takes about 45 minutes to make and serves 4. It makes an great comfort food and can be eaten cold or warm.

Farrotto

1 1/2 C Uncooked Farro
1 Medium Onion, diced
5 Portabella Mushrooms, sliced
5 C Chicken Broth
3 T Olive Oil
1/4 Parmesan cheese
Garlic Powder to taste
Salt and Pepper to taste

Directions:

In a large skillet, saute onions and mushroom in 2 tablespoons of olive oil on medium high until soft. Meanwhile, heat broth in a sauce pan.
Add farro to skillet. Stir a few times more to coat with oil. Reduce heat to Medium low.
Add one large ladel of hot broth. Stir until almost dry and repeat.
When farro is soft enough to eat but still al dente ("firm to the bite") add parmesan cheese and remaining olive oil, stir.
Let simmer 10 minutes until flavors meld. Serve hot with bread.