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Farro and Porcini Risotto


Farro, an ancient grain with a rich, nutty flavor, stands in for rice in this risotto.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Martha Stewart Living, May 2008


  • 1/2 cup (1 1/2 ounces) walnuts, toasted
  • 1/2 cup fresh basil
  • 1/2 cup fresh flat-leaf parsley
  • 1 garlic clove
  • Coarse salt and freshly ground pepper, to taste
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 2 cups farro
  • 3/4 cup (1/2 ounce) dried porcini mushrooms
  • 1/2 cup dry white wine
  • 5 1/2 cups homemade or low-sodium store-bought chicken stock
  • 1/2 cup shaved Parmesan cheese (about 1/2 ounce) for garnish


  1. To make pesto, pulse walnuts in a food processor until coarsely ground. Add basil, parsley, garlic, salt, and pepper, and process. With machine running, pour in oil, and puree.

  2. To make risotto, bring farro, mushrooms, wine, and 2 cups stock to a boil. Cook, stirring occasionally, until liquid has been absorbed, about 5 minutes. Reduce heat to medium-high. Continue to cook, stirring and adding stock 1/2 cup at a time, waiting for each addition to be absorbed before adding the next. It should take 20 to 25 minutes. Stir 1/3 cup pesto into risotto. Top with Parmesan and remaining pesto.

Cook's Notes

Farro is available in Italian and specialty markets.

Reviews Add a comment

  • ehguy11
    14 SEP, 2008
    A very rustic take on risotto. Used dried oyster mushrooms instead of porcini. I get them really cheap at an Asian market. Used veg. stock (we're vegetarians). It is a super recipe to make when you have fresh basil and parsley in the garden. Went well with a nice earthy red Cote du Rhone wine. Will make again for guests.