Farro ‘risotto’ with wild mushrooms

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I came back from my Whole Larder Love workshop in Daylesford loaded with foodie goodness. During the workshop we went mushrooming, killed and butchered a chicken, and skinned and butchered a rabbit. I stayed on an extra night to explore Daylesford. Among other lovely places, we stopped in at the local organic provedore where I picked up some farro from the local Mount Zero Olives.

Although this is a great pantry dinner (a dish made with ingredients from the pantry) it is also very reminiscent of that weekend in Daylesford. We gathered a good quantity of wild mushrooms: slippery jacks and saffron milk caps. The milk caps are beautiful and very tasty and were snapped up by my fellow workshoppers. Despite their slightly unappetising name and reputation, I was very glad to take home a load of slippery jacks. On Rohan’s advice I sliced the mushrooms and strung them out on some thread to dry in my pantry. I found they were far less slippery when rehydrated, and added some porcini to this recipe for a more diverse mushroom flavour.

I used stock made from rabbit carcasses, but I think duck stock would be wonderful too. But you could use chicken or vegetable stock if that suited you better.

You could serve this dish with grilled chicken, or topped with parmesan cheese if you like, but I like it just as it is; the main event if you will.

Serves 2-3

1

cup

dried mushrooms (I used half slippery jacks, half porcini)

1

cup

boiling water

2

teaspoons

butter

2

cloves

garlic, crushed

1 1/2

cups

farro

1/4

cup

verjuice

4

cups

stock

to taste

salt and pepper

2

teaspoons

butter, additional

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Farro ‘risotto’ with wild mushrooms

Soak the mushrooms in the boiling water and set aside.

Meanwhile, melt the butter in a saucepan and gently cook the garlic for a few minutes. Add the farro and stir to coat. Turn up the heat and cook for a few minutes. Add the verjuice and stir.

Tip the mushroom water into the saucepan and roughly chop the mushrooms. Add the mushrooms and stock. Cook for about 20 minutes or till the farro is cooked to your liking, stirring occasionally. Season to taste, stir through the additional butter and serve.

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This entry was posted in Autumn, Dinner, Lunch, Winter and tagged , , . Bookmark the permalink.

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