{"id":5496,"date":"2014-04-27T12:35:50","date_gmt":"2014-04-27T19:35:50","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=5496"},"modified":"2014-05-01T07:08:59","modified_gmt":"2014-05-01T14:08:59","slug":"oyster-mushroom-farro-risotto","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/oyster-mushroom-farro-risotto\/","title":{"rendered":"Oyster Mushroom Farro Risotto"},"content":{"rendered":"
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\"Oyster<\/a><\/p>\n

Ever since I made Smitten Kitchen’s amazing tomato farro<\/a>, I’ve been wanting to try farro again but with mushrooms. I recently bought a bunch of mushroom from the Asian market and realized this was my chance to make mushroom farro risotto. I threw in a little kale too! My recipe is inspired by this one on Spoon Fork Bacon<\/a>, but it is pretty different.<\/p>\n

\"Oyster<\/a><\/p>\n

1\/2 tablespoon butter
\n1\/2 pound oyster mushroom or other mushrooms (I also used a little these little funny little round mushrooms I found at 99 Ranch)
\nSalt
\n~6 cups vegetable broth (I used 6 cups water and 1 tablespoon\u00a0Better than Bouillon Mushroom Base<\/a>\"\")
\n1\/2 tablespoon olive oil
\n1 tablespoon more butter
\n1 onion chopped
\n3 garlic cloves sliced
\n1\/2 cup red wine
\n1 cup pearled farro
\n1 teaspoon dried herbs (I used sage and thyme)
\nA few handfuls of kale or other green
\n2 tablespoons cream or half & half
\n1 ounce parmesan cheese shredded
\nSqueeze lime
\nFresh basil for garnish<\/p>\n

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  1. Head butter in a skillet and saute mushroom until tender. Sprinkle salt part way through cooking. Remove from pan.<\/li>\n
  2. Heat up vegetable broth to a low boil.<\/li>\n
  3. Meanwhile, heat the olive oil and more butter in the same skillet over medium heat. Saute the onions and garlic until browned. \u00a0Add the farro and toast a little. Add the red wine and cook until evaporated. Add in the kale and dried herbs. Add a cup of vegetable broth and cook stirring occasionally until the liquid has evaporated. Continue adding broth one cup at a time until the farro is tender but still chewy. I needed 6 cups!<\/li>\n
  4. Add in the cream, parmesan cheese, and the mushrooms. Add the squeeze of lime. Top with fresh basil.<\/li>\n<\/ol>\n