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