Risotto-Style Farro w/ Mushrooms & Truffle Oil
Farro, sautéed mushrooms and a touch of truffle oil give this risotto-style dish a rich and hearty flavor.
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Cooking tools:
- Pan
- Pot
- Stainless-steel fry pan
- Kitchen scale
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Stove
- Ladle
- Wooden spoon
- Spoon
- Mixing bowl
- Plate
- Serving platter
- Kitchen towel
- Colander
- Paring knife
- Garlic press
- Grater
- Whisk
- Spatula
- Tongs
Ingredients
- 6 to 8 cups water or stock (see note)
- 1/2 tsp sea salt (or to taste)
- 1/2 cup onions
- 2 cloves garlic
- 1 cup whole grain farro
- 2 tbsp extra-virgin olive oil
- 1/4 cup white wine or vermouth
- 8 oz wild mushrooms
- 1 tbsp grapeseed oil
- sea salt, to taste
- freshly ground black pepper, to taste
- truffle oil (for drizzling)
- 1 to 2 tbsp extra-virgin olive oil
- Parmesan* (optional, for garnish)
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