Farroto with Wild Mushrooms and Black Kale Recipe

Instructions

1. 1

   If you have time, toast the farro to deepen the nutty flavour. This step can be done days in advance and left at room temp. It is not necessary, but well worth it! To toast the farro, heat the oven to 350˚F. Spread the farro on a rimmed sheet pan and bake until light brown, about 15 minutes. Use right away or store.

2. 2

   Soak the porcini mushrooms in the hot water while you carry on with the next couple of steps.

3. 3

   In a small pot, heat the stock/water to a bare simmer. Maintain the heat.

4. 4

   In the meantime, heat half the oil and half the butter in a large sauté pan until shimmering but not smoking. Add the fresh mushrooms to the pan with a good pinch of kosher salt and fresh pepper.

5. 5

   Sauté the fresh mushrooms until they have release most of their liquid and have wilted and started to turn brown (about 5 minutes). Lift the porcini mushrooms out of the water and add them to the fresh mushrooms in the pan. Add the kale and the mushroom soaking liquid (add this carefully so that you leave any watery sediment behind). Place the lid on the pan and cook for 5 minutes.

6. 6

   Remove the lid and scrape up the brown bits at the bottom of the pan. Remove the mushrooms and kale to a bowl.

7. 7

   Add the remaining oil and butter to the sauté pan, add the onions and cook until softened, about 5 minutes.

8. 8

   Add the farro, toss to coat, add the salt and wine, cook until the wine has absorbed, about 1 minute. Add 1 cup broth to the farro, reduce the heat to low, stir and cook until it has absorbed. Add another 1 cup, repeat. Add 1 more cup, repeat. Add 2 more cups, and allow the farro to simmer until the liquid has absorbed (about 10 minutes).

9. 9

   Add the cooked mushrooms and kale and 1-2 more cups of stock. Simmer once more until the farro is tender. The total cooking time can range between 30-60 minutes.

10. 10

    The farroto should be served a little liquidy. Serve hot, with or without a little parmesan cheese on top. Serves 6-8 as a side dish *You may use olive oil instead. Do Ahead: if you prefer doing most of this work ahead of time, cook the farro until the mushrooms are added, place a lid on the pot and turn the heat off. When you are ready to serve (about 15 minutes before) remove the lid, reheat the remainder of the stock, reheat the farro and begin adding 1 cup of stock to the barley, allowing it to absorb before adding the second. By this time the farro should be tender and ready to serve. If another cup of liquid is needed, add it.