Truffle Farro Dinner (Print)
A comforting but elevated farro risotto packed with lentils, mushrooms, and the unique touch of truffle oil.
# Ingredients:
→ Mushrooms
01 -
100 grams of oyster mushrooms
02 -
1/3 cup of rehydrated dried chanterelles
03 -
1/2 cup of rehydrated dried morels
→ Base Ingredients
04 -
1 diced shallot
05 -
1 cup of farro
06 -
1 clove of garlic, minced
07 -
1/3 cup of French-style lentils
→ Liquids
08 -
4 cups of chicken stock (organic preferred)
09 -
1/2 cup of white wine
10 -
1 teaspoon of olive oil (extra virgin)
→ Finishing Ingredients
11 -
1/3 cup of either Parmesan or Pecorino, shredded
12 -
A sprinkle of sea salt (1/2 teaspoon)
13 -
1-2 teaspoons of truffle oil (optional)
14 -
A handful of parsley, chopped (1/4 cup)
15 -
2 tablespoons of butter or ghee
# Steps:
01 -
Put the dried morels and chanterelles into hot water, and let them soak for about 20 minutes until they soften up.
02 -
In a saucepan, keep the chicken stock warm over low heat.
03 -
In a Dutch oven, heat the olive oil and cook the mushrooms for around 10 minutes until they brown nicely. Once done, set them aside.
04 -
Cook the garlic and shallot together, then stir in the farro and lentils. Add the wine to deglaze, letting it reduce a bit.
05 -
Add the warmed broth, cover it up, and let it cook for 30 minutes, stirring halfway through. Then, uncover and let it thicken for another 8-10 minutes.
06 -
Mix in the butter, truffle oil, Parmesan, and salt. Serve with the parsley sprinkled over the top and extra cheese if you'd like.
# Notes:
01 -
Don't worry if you can't find the specialty mushrooms—regular ones like buttons work fine.
02 -
Truffle oil is totally optional, but it gives the dish a fancy, elevated flavor.