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Hopkins Fields

Farro Risotto with wild mushrooms

This is a simple, earthy, heart warming dish that calls for a wine that has a similar descriptions- perfect for Red Barn Red.

This is a truly easy recipe. In fact if you know how to make traditional risottos you don’t even need a recipe you make this the same way except you’re using Farro instead of Arborio. Easy, comforting and wholesome.


2 Tbsp. EVOO

1 small onion, chopped fine

3 cloves garlic, minced

2 packages “ The Wild Ones” fresh wild mushroom blend available at WholeFoods

2 cups farro

1 quart homemade chicken stock, heated

Leaves from a few sprigs of fresh thyme

½ cup freshly chopped flat leaf parsley

Good pinch of salt and freshly ground black pepper

2 Tbsp. butter

1 cup freshly grated Parmesan Reggiano

Pinch of salt and several grinds of black pepper

Parsley leaves and shaved Parmesan for garnish.



In small saucepot heat stock and let simmer. Heat Dutch oven over medium heat. Heat olive oil in Dutch oven, add onion and sweat until soft. Add garlic and let cook for 1 minute, add the mushrooms and cook until soft about 5 minutes. Stir in Farro and let cook for 1 minute. Add stock one ladle at a time letting it completely absorb into the Farro before adding more until all the stock has been incorporated into the risotto. Add herbs, butter, cheese and salt and pepper. Check for seasoning. Spoon into warmed bowls and garnish with parsley leaves and shaved Parmesan.

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