When it comes to Italian comfort food, risotto often takes center stage with its creamy texture and endless flavor combinations. It’s a timeless favorite for a reason.
But have you ever tried farrotto? This delightful dish offers a nutritious alternative to the traditional rice-based risotto. Made with farro, an ancient grain packed with fiber, protein, and essential nutrients, farrotto is a heartier and healthier option without sacrificing that indulgent feel.
In this recipe, Chef Luca Manfé pairs farro with earthy mushrooms, velvety mascarpone, and crispy prosciutto, creating a perfect balance of flavors and textures that might just make you rethink your usual risotto routine. Plus, farro is perfect for gatherings! It doesn’t overcook easily, so you can prepare it in advance and reheat it without compromising any flavor or texture.
Difficulty : easy
Prep time : 10 mins
Cook time : 50 minutes
Doses for : 4 people
1 1/2 cups farro, rinsed in cold water
4 cups chicken or vegetable broth (kept warm on low heat)
1 small onion, finely chopped
2 garlic cloves, minced
16 oz mushrooms
1 cup dry white wine
1/2 cup mascarpone cheese
1/2 cup grated Parmigiano
2 tsp fresh thyme
6-8 slices of prosciutto di Parma
¼ cup fresh parsley, chopped
Black pepper
1. Preheat the oven to 375°F
2. Place the slices of prosciutto on a baking sheet lined with parchment paper.
3. Bake for 8-10 minutes or until crispy. Remove and let them cool; they will crisp up more as they cool.
4. In a medium saucepan, bring 1 ½ pint of water to a boil.
5. Rinse the farro in cold water and add it to the boiling water. Bring back to a boil, add a pinch of salt, turn on medium-low heat and cook uncovered for 20 minutes.
6. In a large saucepan, heat a couple of tablespoons of olive oil over medium heat.
7. Add the chopped onion and cook for about 4-5 minutes, until soft and translucent.
8. Add the minced garlic and cook for another 1 minute. Add the mushrooms, a pinch of salt and pepper and the fresh thyme.
9. When the farro has cooked for 20 minutes, strain the farro from the water, but reserve a cup of that water for later.
10.Add the farro to the pot with the mushroom and mix.
11. Pour in the white wine and stir, allowing it to simmer until almost fully absorbed, about 2-3 minutes.
12. Start adding the warm broth, one ladle at a time, stirring occasionally, just like cooking a risotto. Allow the liquid to be absorbed before adding more broth. It will take around 10 minutes for the farro to be cooked. Turn off the heat, stir in the mascarpone, Parmigiano and parsley until creamy.
13. Season with salt and pepper to taste.
14. Garnish with fresh parsley, more Parmigiano, a drizzle of olive oil and the crispy prosciutto.
15. Buon appetito!
