Add some ancient grains to your diet with this Mushroom Farro Risotto recipe. Simmered in white wine, with two types of mushrooms, this dish is tastebud perfection
1. Prep – Soak the dried mushrooms in hot water for 20 minutes. Remove from water and chop. Chop the leek and rinse well in water for a couple of minutes before transferring them to a towel to be dried.
2.Saute and toast – Heat a heavy-bottomed pot with olive oil and saute half of the leek until caramelized. Add the farro and toast for a couple of minutes before adding the white wine. Stir until almost dry. Add in cranberries now, if desired.
3.Simmer – Add the stock, soaked mushrooms, and bay leaf. Simmer for 45 minutes or until the broth has been absorbed. Add a bit of oil and nutritional yeast. Stir well.
4. Saute again – In another pan, heat some olive oil and saute the remaining leek until caramelized. Add the wild mushrooms to the pan and turn up the heat a touch.