This recipe is good in concept, but lacking in execution. Farro needs MUCH more time to cook than this recipe indicates. It says the farro will take 40 minutes to cook-- it took us 90 minutes and it was a barely edible "al dente." We ended up eating it anyway because we were starving and didn't want to wait any longer. If we had let it cook fully, it might still have needed some kind of creaminess (maybe butter or half and half), depending on how much of the starch from the farro was released. The flavors were good-- especially all of the mushrooms. If we make again, we will boil the farro ahead of time for an hour or two, as is usually the case in other recipes with this grain.
Farro Risotto with Mushrooms
emilymoss Posted: 10/24/11
jessicagrimm Posted: 02/10/12
This dish is delicious! It definitely involves some time management but my farro softened in the 40 minutes allotted in the recipe. I used Earthly Delights Organic Italian Pearled Farro that I found at my local grocery store in the rice section. The flavors were super earthy and the dish had an amazing texture - not too creamy and not dry at all. Added plus - it makes your house smell amazing too
patricis Posted: 06/19/13
OMG this was the best farro dish I have made in a long time. I followed the recipe, except I used lemon juice instead of wine and cut back on the cheese. I also used chicken stock and not mushroom stock. Came out perfect! Not to rich tasting and not bland! The farro was completely cooked in 40 minutes.
shera1381 Posted: 06/05/12
My farro took less than 40 minutes to come to a nice creaminess, much like arborio rice in traditional risotto, so I'm not sure of the issues the previous reviewer had, or why it behaved in that manner. I used Farro Perlato by La Valletta. This dish has a great earthy/ nutty flavor, and beautiful creamy texture. I made this as a main dish, but I could see using it as side dish during holiday time too. I also added a bit of rosemary, along with the thyme and it was yum!