Farro Risotto with Braised Fennel and Wild Mushrooms

Farro Risotto with Braised Fennel and Wild Mushrooms

DATE: September 27, 2022
  • diet
  • dinner
  • meal type
  • vegetarian
This is the perfect hearty fall dish and a great evening meal to be shared with friends. Though farro is not gluten-free, it is lower in gluten than today’s modern wheat varieties and it is packed with vitamins and fiber. It’s a great alternative to rice, quinoa, and barley and is commonly used in Mediterranean and Italian cooking. If you don’t have homemade stock, use Better than Boullion organic vegetable stock. It’s the one I prefer to use. The farro is ready when it is al dente and a bit springy. And you can add additional stock at the end to make it even creamier.
  • Serves: 4
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Cini in a Bottle

Cini in a Bottle

Poricni Sea Salt
Ingredient Graphic
  • 2 tbsp olive oil, separated
  • 1 cup farro, cooked per package instructions (it will yield about 3 cups in the end)
  • 4 small organic eggs
  • 1 medium shallot, minced
  • 2 garlic cloves, minced
  • 1 medium fennel bulb, green tops removed, Halve bulbs lengthwise; slice lengthwise into ½-inch-thick pieces.
  • ½ lb mixed mushrooms: Shiitake, Oyster, porcini, maitake varieties
  • ½ cup dry white wine
  • 1½ cups mushroom or vegetable stock
  • 1 tsp Healthy On You® 'Cini in a Bottle sea salt, separated
  • ¼ cup shredded Parmesan cheese
  • ½ cup half n' half cream (optional)

Directions

TO MAKE THE PORRIDGE

  1. Heat one 1 tbsp oil in a large, heavy nonstick skillet. Add the fennel slices in one layer throughout the pan. Braise the fennel for 1 to two minutes until brown then turn. Remove from the pan and set aside.
  2. Add the remaining oil, the mushrooms and half the 'Cini in a Bottle sea salt. Spread out evenly and allow to cook for 2 minutes before stirring.
  3. Add the fennel and incorporate them with the mushrooms until they begin to soften about three minutes. Add the garlic to mix and continue to stir.
  4. Add the wine to the mixture, stir and allow the alcohol to burn off (about 30 seconds)
  5. Add the cooked farro to the mixture and the stock. Stir and allow the mixture to meld together under low heat for 5-7 minutes.

MEANWHILE POACH THE EGGS

  1. Fill a medium saucepan about ⅔ full with water and bring to a boil. Reduce the heat so the water is at a gentle simmer.
  2. Crack eggs one at a time into a small measuring cup with a handle. Gently swirl the egg so the egg white coats the yolk. Then pour the egg into the simmering water.
  3. Swirl the loose white parts around the yolk with a spoon. Let set for 4 minutes and remove with a slotted spoon (two at a time is manageable.)

FINISH THE RECIPE

  1. Add the fennel to the mix. If using, add the cream to the farro and incorporate it into the mixture at this time.
  2. Spoon the farro porridge into a shallow bowl and using a slotted spoon, top with a poached egg and sprinkle with the Parmesan cheese and remaining 'Cini in a Bottle sea salt.
  3. Repeat for the remaining eggs.

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