Farrotto with Roasted Mushrooms, Butternut Squash, and Grana Padano
For the Mushroom Mixture
Ingredients
- 1 cup sliced shiitake mushrooms
- 1 cup diced oyster mushrooms
- 1 cup sliced cremini mushrooms,
- 6 sprigs of fresh thyme
- 4 cloves garlic, thinly sliced
- 3 tablespoons extra virgin olive oil
- Salt
- Freshly ground black pepper
Method
- Preheat oven to 350°F.
- Arrange the thyme sprigs in the base of an oven-proof dish; scatter the garlic slices followed by the mushrooms over the top; drizzle with oil and toss well to coat. Roast until the mushrooms are cooked and crisping at the edges, about 20 minutes.
For the Farrotto
Ingredients
- 2 tablespoons butter
- 2 shallots, minced
- 1 ½ cups (8 ounces) farro
- ¾ cup white wine
- 3 to 4 cups chicken or vegetable stock
- 1 cup of diced butternut squash
- 4 ounces grated Grana Padano
- 2 tablespoons butter
- 3 tablespoons chopped parsley
- Shaved Grana Padano, for garnish
- Parsley sprigs, for garnish
Method
- Melt the butter in a large sauté pan over medium-high heat; add the shallots and cook until translucent, do not allow them to brown. Add the farro and cook, stirring, until all of the grains are toasted. Add the wine and cook until it has reduced to almost dry. Add the stock, one cup at a time, stirring. Continue adding more stock gradually as it is absorbed, stirring. When the farro is halfway cooked, after about 15 minutes, add the butternut squash and roasted mushroom and garlic mixture (make sure that the thyme sprigs are removed). Continue cooking, adding more stock until the farro is slightly al dente.
- Remove the pan from the heat and add the cheese, parsley, and butter; stir vigorously to melt the butter and cheese and create a creamy consistency.
- Spoon the farrotto onto warm plates and garnish with cheese shavings and a sprig of parsley or serve in a warm cocotte.
I always admire the knife-skills demo that Jacques does for our culinary students; that’s why in this recipe I wanted to showcase some basic knife and cooking skills. This dish uses the techniques for making risotto, but I like to use farro for its color, additional nutritional value, and earthy flavor.