Food & Cooking Recipes Ingredients Pasta and Grains Farro and Porcini Risotto 3.3 (53) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It 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. Rate it Print