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
freshly ground black pepper
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.
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.
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.
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.
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.
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!