FARROTTO WITH WILD MuSHROOMS

By akselden

Ingredients

• 1 quart rich, blond poultry-stock
• 1/2 ounce dry porcini mushrooms
• 3 tablespoons unsalted butter
• 1 small pinch saffron (about 15 threads)
• 2 ounces diced white of leek
• 1 cup farro (see note)
• 1/2 cup dry white wine
• 1 1/2 cups mixed wild mushrooms such as
• boletus, chanterelles or black trumpets
• Salt and freshly ground black pepper
• 4 tablespoons freshly grated Parmigumo- Reggiano

Details

Servings 6

Preparation

Step 1

Note: Farro is an ancient form of wheat with a particularly nutty taste and texture, rich in starch, fiber and vitamins. Look for it in the pasta and grain section of specialty gourmet food stores, or order it online from Dean and Deluca (www.dean-deluca.com) or A.G. Ferrari (www.agferrari.com).

In a small saucepan, add the dry porcini mushrooms to the poultry stock; bring it gently to a simmer and let stand for eight to 10 minutes or until the porcini are tender and rehydrated. Strain , the broth, retaining both the mushrooms and the broth. Return the broth to the heat and bring it to a low simmer.

Choose a heavy pot with about a 3- quart capacity-a saucepan or casserole dish made of laminated metal with a stainless-steel interior is ideal. Warm 1 tablespoon butter in the pot, add the saffron and diced leeks and soften them for about four minutes. Raise the heat slightly and add the farro. Toast it for five minutes, stirring often to prevent it from sticking to the bottom and to make sure it is well-coated with hot butter. Add the wine. Reduce it almost entirely, then add the wild mushrooms and the rehydrated porcini. Allow the mushrooms to release their Water, and reduce this liquid almost entirely.

Then add about 1 1/2 cups hot broth,
enough to just barely cover the farro. Stir well to combine all the ingredients; reduce the heat and simmer gently, stirring often. As the farro absorbs the broth, continue
to add more broth in 1/4 cup increments, keeping the liquid at a constant simmer. Stir often, and continue to add the broth, keeping the level just above the farro. Once all the broth has been added, continue simmering until the farro is slightly chewy but yielding (total simmering time should be 25 to 30 minutes). Add the remaining butter and Parmigiano. Season with salt and pepper to taste.

Finally, correct the consistency of the farro and-surrounding liquid by adjusting the heat. The finished farro should be coated and nearly pourable, like good risotto, the whole reduced to the point that there is no separation between broth and grain. When you reach this point, spoon the farro into the serving bowls, then rock each bowl from side to side to distribute it flat in the bottom.