Food & Cooking Recipes Ingredients Pasta and Grains Farro and Porcini Risotto 3.3 (53) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 35 mins Servings: 4 Farro, an ancient grain with a rich, nutty flavor, stands in for rice in this risotto. Ingredients ½ cup (1 ½ ounces) walnuts, toasted ½ cup fresh basil ½ cup fresh flat-leaf parsley 1 garlic clove Coarse salt and freshly ground pepper, to taste ¼ cup plus 2 tablespoons extra-virgin olive oil 2 cups farro ¾ cup (½ ounce) dried porcini mushrooms ½ cup dry white wine 5 ½ cups homemade or low-sodium store-bought chicken stock ½ cup shaved Parmesan cheese (about ½ ounce) for garnish Directions 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. Cook's Notes Farro is available in Italian and specialty markets. Print