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Farro and Porcini Risotto

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

  • servings: 4

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Ingredients

  • 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

Cook's Note

Farro is available in Italian and specialty markets.

Directions

  1. Step 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. Step 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.

Source
Martha Stewart Living, May 2008

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Reviews (1)

  • 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.