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.

Spring Risotto Night Recipes

Rich with comforting flavors, yet bright with spring ingredients, this week’s risotto-themed box is equally fit for a grand feast, or an intimate meal for two. Have fun experimenting in the kitchen with all the provisions for a lovely risotto crafted with our signature chicken stock and topped with imported Parmesan Reggiano and gorgeous vegetables like first-of-the-season asparagus, baby leeks, and carrots. Inside you’ll also find: Gruyère cheese bread, Sauk Farm’s apple cider, locally-crafted pickles, farm-fresh eggs, and beautiful spring greens like Bibb lettuces, arugula and a fresh salad mix. Enjoy!

Here are a few recipe ideas for the week:

Spring Risotto
This bright risotto showcases beautiful spring vegetables and hearty Arborio rice—just remember to keep stirring!

Sautéed Spring Vegetables
Lightly sautéed in butter and kissed with lemon juice, these crisp spring vegetables are wonderful served atop this week’s risotto.

Farro, Arugula & Apple Salad
Bright with radishes, apple and asparagus, this salad is a real stunner.

Herb-Shallot Dressing
This flavor-packed vinaigrette is fantastic with both grains and greens.

Garlic Confit
This mellow confit makes an amazing topping for pizza, pasta and crostini; or try a little dollop atop your risotto!

Farro, Arugula & Apple Salad

Bright with radishes, apple and asparagus, this salad is a real stunner.

Ingredients:
2 cups cooked farro
1 cup sugar snap peas
4 asparagus spears
1 apple, cored and sliced into matchsticks
1 cup packed arugula, microgreens or other summer green of your choice
1 cup thinly sliced radicchio
1 cup thinly sliced radishes
Fresh basil leaves, for garnish
Edible flowers, for garnish
Herb-Shallot Dressing (see recipe)

Method:
1. Preferably while still warm, transfer the farro to a large bowl and toss with ¾ cup of the Herb-Shallot dressing.

2. Bring a small saucepan of salted water to a boil, and fill a medium bowl with ice water. Trim the sugar snap peas and blanch them in the boiling water for 30 seconds, drain, and then immediately plunge them into the ice bath.

3. Snap off the woody ends of the asparagus spears. Use a vegetable peeler to shave the asparagus into long ribbons or, alternatively, cut the spears into smaller pieces on the diagonal. Set aside.

4. Add salad greens and radicchio to the farro in the bowl and toss. Taste for salt and pepper and add more if needed. Transfer the farro mixture to a serving platter or bowl. Top with the snap peas, asparagus, radishes, and apples. Drizzle the remaining dressing over the top of the salad and add more salt and pepper, if desired.

Grain Salad with Heirloom Tomatoes

Drizzled with a balsamic vinaigrette, this crisp salad is accented by green olives and sweet onions.

Ingredients:
1½ cups cooked farro, quinoa or other grain of your choice
2 heirloom tomatoes, seeded and chopped
½ Walla Walla sweet onion, diced
¼ cup green olives, pitted and chopped
¼ cup fresh parsley, chopped
1 large garlic clove, minced
2 tablespoons balsamic vinegar
¼ cup olive oil
Fresh ground pepper

Method:
1. In a large bowl add the farro, tomatoes, onion, olives and parsley, then toss to combine.

2. In a medium bowl, whisk together the garlic, vinegar, salt, pepper, and olive oil. Add the vinaigrette to the salad and toss to coat.

3. This salad can be refrigerated overnight. Bring to room temperature before serving.

this week's recipes
ode to the egg

farm & garden notes
hello, may!

workshops & events
new classes!

archives