Mid-winter is perfect time for risotto. Risotto with lovely porcini, boletus mushrooms, makes an excellent finsihing to a winter weekend.
There was still some farro left in storage from our summer trip to Malmgård manor so I decided it was to be risotto with this Andien grain, emmer aka farro. Some brown button mushrom were the only fresh type of mushrooms at the grocerynstore whereas I would’ve liked something else. The fancy foodie shops in the centre had already closed their doors so it looked daunting. Risotto with not that tasty ingredients. We did not do much mushroom picking the last autum so could not turm to the fridge. Luckily and by chance out lovely neighbours spared some … This after talking through the culinary plans for the weekend. They are also gourmands and it is not seldom we talk about food.
This is my recipe for risotto for four:
2 dl farro
5 dl water
1 dl sliced brown button mushrooms
1 dl dried, soaked boletus (porcini)
1 onions, 2 clove of garlic
Olive oil, 3 tbsp butter
1 dl white wine
5 dl water
Salt, pepper, oregan
2 dl Grated Parmesan
Start by putting the dried m to soak in lukewarm water.
Precook the farro in 3 dl water for 10 minutes.
Peel and chop the onion and garlic. Clean and slice the Mushrooms.
Saute the onions in olive oil. Add some butter. Add the Mushrooms and the farro. Pour in the white wine. Add boiling water to Cover the farro. Cook on low heat adding water as it gets aborbed into the farro.
Add the m with the soaking water. This will give extra taste for the risotto.
Cook until the grains are al dente. Season with salt, pepper and a bit of Oregano. Turn in the Parmesan cheese and a tablespoon of butter. Serve hot.