1 tbsp olive oil60 gmbutter, coarsely chopped4golden shallots, finely chopped1leek, white part only, thinly sliced2garlic cloves, finely chopped160 gmfarro3 prosciutto slices, thinly sliced500 mlhot chicken stock200 gmassorted mushrooms, chopped2 tbsp crème fraîche50 gmfinely grated parmesan, plus extra to serve50 gm button or Swiss brown mushrooms, shaved on a mandolin
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).
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.
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 Australian Gourmet Traveller.