Farrotto is risotto’s whole-grain, cooler older cousin. Farrotto uses chewy farro instead of rice, but still mimics risotto's cooking technique and borrows its luxurious texture for a true one-pot wonder. Here, we perk up out-of-season tomatoes by blistering them on a screaming hot cooking surface to concentrate their flavor. Shiitake mushrooms add umami-rich depth and meaty texture to this vegetarian main. This recipe can easily be made vegan by swapping out Parmesan for nutritional yeast. Enjoy this comforting dish with rustic whole grain bread and a fresh side salad.
1 quart unsalted vegetable stock
1 cup water
2 tablespoons extra-virgin olive oil
1 pint cherry tomatoes
2 tablespoons chopped shallots
2 garlic cloves, minced
6 ounces shiitake mushrooms
2 tablespoons chopped fresh thyme
3/4 teaspoon kosher salt
1/2 teaspoon freshly grated black pepper
1 cup farro, rinsed
1 cup white wine
2 ounces Parmesan cheese, grated (about 1/2 cup)
How to Make It
Combine broth and water in a medium saucepan over medium heat. Bring to a simmer.
Heat oil in a Dutch oven over medium-high. Add tomatoes; cook 4 to 5 minutes, stirring occasionally, until blistered. Reduce heat to medium and add shallots, garlic, and mushrooms; cook 2 to 3 minutes. Add thyme, salt, black pepper, and farro; cook 2 minutes, stirring often. Add white wine, and bring to a boil. Reduce heat to medium; simmer 8 minutes or until liquid is reduced by half, stirring frequently.
Add broth mixture in 1-cup increments, stirring occasionally, cooking until the liquid is almost completely absorbed before adding the next increment, about 45 minutes total. Remove pan from heat; stir in Parmesan. Divide farrotto evenly among 6 shallow bowls; sprinkle with additional thyme and Parmesan cheese, if desired