Name: Farro risotto with mushrooms, leek and parmesan
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 2
Ingredients: 1 tbsp olive oil; 60 gm butter, coarsely chopped; 4 golden shallots, finely chopped; 1 leek, white part only, thinly sliced; 2 garlic cloves, finely chopped; 160 gm farro; 3 prosciutto slices, thinly sliced; 500 ml hot chicken stock; 200 gm assorted mushrooms, chopped; 2 tbsp crème fraîche; 50 gm finely grated parmesan, plus extra to serve; 50 gm button or Swiss brown mushrooms, shaved on a mandolin

Farro risotto with mushrooms, leek and parmesan

Australian Gourmet Traveller recipe for farro risotto with mushrooms, leek and parmesan.

Serves 2

Prep

30M

Cook

40M

Total

1H 10M

Ingredients

1 tbsp olive oil

60 gm butter, coarsely chopped

4 golden shallots, finely chopped

1 leek, white part only, thinly sliced

2 garlic cloves, finely chopped

160 gm farro

3 prosciutto slices, thinly sliced

500 ml hot chicken stock

200 gm assorted mushrooms, chopped

2 tbsp crème fraîche

50 gm finely grated parmesan, plus extra to serve

50 gm button or Swiss brown mushrooms, shaved on a mandolin

Method

Main

1.Heat olive oil and 20gm butter in a saucepan over medium-high heat. Add shallot, leek and garlic and stir until tender (5 minutes), add farro and prosciutto and stir for 1 minute to coat grains. Reduce heat to medium, then gradually add stock a ladleful at a time, stirring until all is absorbed before adding the next ladleful, until grains are tender and stock is absorbed (25-30 minutes).

2.Meanwhile, heat remaining butter in a frying pan over high heat until foaming, add chopped mushrooms, stir until golden and tender (3-5 minutes) and add to risotto.

3.Add crème fraîche and parmesan to risotto, stir until thickened slightly (2 minutes), then season to taste and serve scattered with shaved raw mushroom and extra parmesan.

This recipe is from the March 2012 issue of .
Drink Suggestion: Light red cabernet franc. Drink suggestion by Max Allen
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Lisa Featherby

Styling by Emma Knowles