wild mushroom & kale farrotto with lemon-chili butter

This meal is elegance in a bowl: farro risotto with a medley of shiitake and cremini mushrooms, and plenty of fresh herbs.

wild mushroom & kale farrotto with lemon-chili butter

January 3, 2018

This meal is elegance in a bowl: farro risotto with a medley of shiitake and cremini mushrooms, and plenty of fresh herbs.

We added crushed red pepper and lemon zest to softened butter for a special butter that gets stirred in at the very end. It’s amazing how a little butter and Parmesan can create the creamy base we so love in a risotto. Cook, relax, and enjoy!

What you’ll need: 1 lemon
1 oz butter
½ tsp crushed red pepper
2 oz shallot
8 oz vegetable broth
1 cup pearled farro
8 oz mixed wild mushrooms
¼ oz fresh parsley
¼ oz fresh chives
3½ oz curly kale
1½ oz Parmesan
coarse salt
olive oil
freshly ground black pepper

Equipment: zester
medium saucepan
medium pot
large skillet

Recipe steps: 1. Prep lemon butter
Finely grate lemon zest into a small bowl. Add butter, ½ to all of the crushed red pepper (depending on your heat preference) and ¼ teaspoon salt; set aside to soften. Peel and finely chop shallot.

  1. Cook farro
    In a medium saucepan, bring broth and 3 cups water to a simmer; remove from heat. Heat 2 tablespoons oil in a medium pot over medium. Add shallot and farro and cook, stirring, until farro is toasted, 2 minutes. Add 1 cup broth and cook, stirring, until liquid is mostly absorbed, 4 minutes. Add broth, ½ cup at a time, until 1 cup broth remains, 18 minutes.

  2. Prep ingredients
    Meanwhile, clean the mushrooms and pat dry with paper towels. Cut and discard stems from shiitakes. Trim stems from criminis. Cut mushrooms into ½-inch thick slices. Finely chop parsley leaves and chives; combine in a small bowl. Remove stems from kale and coarsely chop. Finely grate Parmesan.

  3. Cook mushrooms
    Heat 1 tablespoon oil in a large skillet over medium-high. Add mushrooms and cook without stirring until edges are golden brown, 2 minutes. Continue to cook, tossing, until the mushrooms are just tender, about 3 minutes more. Remove from heat and season with ¼ teaspoon salt and a few grinds of pepper. When cool, stir in herbs.

  4. Add kale
    When all but 1 cup of broth has been added to the farro, stir in kale, 1 teaspoon salt and remaining broth; cook, stirring, until farro is tender and liquid is nearly absorbed, about 5 minutes. Meanwhile, stir butter mixture.

  5. Finish farrotto
    Stir butter mixture into farro then stir in all but 2 tablespoons of Parmesan. Lastly, stir in half of the mushrooms and a generous pinch of salt. Serve immediately, topped with the remaining mushrooms and cheese, and a sprinkle of black pepper on top. Enjoy!

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