Herb-Kissed Farrotto with Shiitake Mushrooms & Crispy Shallots
This truly cozy, risotto-style dish boasts immense flavor, cooked in chicken stock and accented with earthy mushrooms and crackly-crisp shallots.
Ingredients:
2 tablespoons olive oil
2 large shallots, thinly sliced
4 cups chicken stock
3 cups water
1 cup emmer farro, rinsed and dried
¼ cup white wine
2 tablespoons butter
½-1 cup reconstituted (see enclosed method) Porcini mushrooms, sautéed until golden brown in butter
2 cups Shiitake mushrooms, also sautéed until golden brown in butter
½ cup freshly grated parmesan cheese
1 cup packed parsley leaves, finely chopped
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh chives
Sea salt and fresh ground pepper
For the Crispy Shallots:
2 large shallots, extra thinly sliced + layers separated
Olive oil, as needed
Method:
1. For the farrotto, heat a Dutch oven (or heavy-bottomed pot) over medium heat. Add the olive oil. Once hot, add the shallots. Cook for a few minutes until lightly browned. Season with salt & black pepper.
2. Meanwhile, heat the stock and water in a saucepan over medium-low heat until just barely simmering. Keep the liquid warm over low heat.
3. Add the farro to the shallots. Stir well and toast for a minute or so. Pour in the white wine. Stir with a wooden spoon until the liquid has absorbed. Start to ladle the heated liquid into the pot, one ladle (or about a ½ cup measurement) at a time, stirring after each addition until the liquid has been absorbed. Continue until you’ve added all of the liquid. This process should take about 25-30 minutes.
4. To make the crispy shallots, heat a 12” saute pan over medium-low heat. Add enough olive oil to very generously coat the pan, creating a thin layer to shallow-fry the shallots. Add the shallots in one even layer. Fry for about 6-8 minutes until golden brown. Keep a close eye on them so they don’t burn. Use a slotted spoon to transfer the shallots to a plate lined with paper towels. Season with salt and set aside.
5. Stir the butter, mushrooms, parmesan cheese, parsley, oregano, and chives into the farrotto. Allow the butter and parmesan to melt. Season with salt and black pepper to taste. Serve in a large bowl with the crispy shallots over top. Garnish with more freshly grated parmesan and any extra herbs.
Wild Mushroom Risotto
Crafted with a medley of wild mushrooms, this creamy risotto is a favorite here at the farm on chilly evenings.
Ingredients:
1½ cups Arborio rice
4 cups F&L chicken stock
½ cup white wine (if desired)
½ finely chopped onions or shallots
1-2 tablespoons chopped garlic (if desired)
8 tablespoons butter or olive oil (can use a mixture)
¼ cup grated Grana cheese
2 tablespoons chopped parsley
2 cups mixed wild mushrooms, sautéed in butter until golden brown
Sea salt and ground pepper to taste
Bellsong Creamery ricotta
Method:
1. In a saucepan, bring the chicken stock to a boil and then turn down to a simmer to keep hot.
2. In another large saucepan over medium low heat, melt 4-5 tablespoons of butter and cook the onions until soft but not brown. Add garlic and continue cooking for about 2 minutes. Turn the heat up and add the Arborio rice, stir for about one minute. Add a ladleful of stock to the rice and continue stirring until almost absorbed.
3. Add another ladleful of stock and the wine (if using) and continue stirring. Repeat until all the stock is gone and the rice is creamy and tender.
4. Stir in the remaining butter and grated Grana until melted. Season with salt and pepper to taste. Sprinkle with fresh parsley. Before serving, top each portion of risotto with a healthy helping of sautéed mushrooms, a dollop of Bellsong creamery ricotta, and a grating of Grana-style cheese.
Butter-Braised Turnips with Greens
Simmered in rich chicken stock, this dish is finished with lemon juice and thyme for fresh appeal.
Ingredients:
1 pound turnips, green tops reserved, washed and roughly chopped
1 tablespoons butter
1 tablespoon olive oil
2 peeled shallots
1 cup chicken stock
Juice from ½ lemon
3 tablespoons fresh thyme
Sea salt and fresh ground pepper
Method:
1. Wash and scrub the turnips, then cut into 1-inch-long pieces.
2. Heat butter and oil over medium-high heat in a large saucepan, then add shallots and turnips. Sauté for about 10 minutes, stirring occasionally until the turnips begin to caramelize.
3. Add chicken stock, and a dash each of salt and pepper. Cover with a lid and turn heat down to low. Let simmer for another 5 minutes, or until stock has started to be absorbed by turnips. Add the turnip greens and simmer for another 5 minutes, or until all the stock has been absorbed and the greens are wilted and tender. Add lemon juice and fresh thyme, then season to taste with more salt and pepper as needed. Serve warm.
Cozying Up to Fall Recipes
Much like the autumn leaves that are beginning to burst into brilliant shades of orange, yellow and scarlet, our gardens are gracing us with a bounty of vibrant produce, from colorful peppers and juicy tomatoes to fragrant fennel and crisp garden greens. Celebrate the best of the season this week with a warm-and-wonderful risotto made with our flavorful chicken stock, Grana-style cheese and locally-foraged white Chanterelle mushrooms, plus multigrain bread, farm-fresh eggs and a robust red wine—pour a glass, ladle some piping-hot risotto into a bowl, and cozy up in your favorite easy chair.
Here are a few recipe ideas for the week:
White Chanterelle Mushroom Risotto
Creamy and delicious, this recipe is a favorite here at the farm—just remember to stir!
Baked Fennel
This classic Italian finocchi gratinati is simply sublime.
Bietola Swiss Chard Gratin
Creamy with just a hint of mustard, this rustic gratin makes for a lovely side dish.
Slow-Roasted Sungold Cherry Tomatoes
These roasted beauties are incredibly sweet and juicy.
Pepper, Fennel & Onion Relish
Jimmy Nardello peppers lend themselves well to this classic trio—an excellent condiment-style topping for sandwiches, crostini or scrambled eggs!
