Farro Risotto with Mushrooms and Sweet Corn


1/4 cup dry farro

~1 1/2 cups chicken or vegetable stock

2 cups sliced mushrooms

1/4 tsp salt

1/2 shallot, minced

1 T olive oil

1 tsp butter

1 ear corn, kernels cut off

1/4 cup freshly grated goat's milk gouda cheese (or Parmesan)


Heat the olive oil over medium low heat in a saucepan. Add the minced shallot and cook for four minutes or so until softened. Add the farro and toss to coat each kernel with the olive oil. Raise heat to medium high and toast farro, stirring constantly, for three minutes.

Add two tablespoons chicken stock (or white wine). It should almost immediately simmer down. Add stock, 1/4th cup at a time, stirring continuously. Do not add more stock until the previous quarter cup has been absorbed into the farro. Repeat until the farro is tender (you may not use all the stock). This process will take about 30 minutes.

While the farro is cooking, heat the butter in another small pan. Once melted, add the sliced mushrooms and sprinkle with salt. Saute over low heat for about 10 minutes until tender and juicy. Keep warm.

Once farro is tender and most of the stock has been absorbed, add the mushrooms. Take off the heat and stir in the raw corn kernals and cheese. Season to taste.


45 minutes