Farro Risotto with Corn and Wild Mushrooms

Look for semi-pearled farro that does not require overnight soaking. Try using a variety of mushrooms like shiitake or crimini. If you are a mushroom forager, use chanterelles or morels when seasonally available.
December 15, 2015


Heat the olive oil over medium heat. Add the shallot and sauté until just translucent, about 2 minutes. Add the farro and stir to coat the grain kernels with the oil. Cook for 2 minutes, stirring frequently, to lightly toast the farro.

Add the white wine to deglaze the pan. Add the stock, ½ cup at a time, stirring continuously. Do not add more stock until the previous stock has been absorbed. Repeat until the farro is tender. You may not use all of the stock. The farro should be cooked but still have a bit of chew. Total cooking time is about 25 to 30 minutes.

While farro is cooking, sauté the mushrooms in the unsalted butter. At the end of cooking the farro, stir in half of the mushrooms, the corn and the goat cheese. The goat cheese should melt within the farro making the dish slightly creamy.

Divide among two plates. Top with the remaining sautéed mushrooms and garnish with the Parmesan cheese.


  • 1 small shallot, peeled and finely chopped
  • 1 tablespoon olive oil
  • 2/3 cup dry farro
  • ¼ cup white wine
  • 3 to 4 cups vegetable stock
  • ½ teaspoon salt
  • 1 tablespoon unsalted butter
  • 3 cups cleaned and sliced mushrooms, divided
  • ½ cup fresh or thawed frozen corn kernels
  • 3 ounces of soft goat cheese
  • 2 tablespoons freshly grated Parmesan cheese
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