On chilly fall evenings and cold winter nights, nothing kindles the spirit like a warm, comforting meal. While this tends to be a season of protein-packed roasts and stews, no one can deny the appeal of a creamy meatless risotto made hearty thanks to nutty farro, earthy roasted mushrooms, and sweet caramelized leeks. "There's something soothing about the continuous stirring and slow addition of broth while leaning over a hot stove that makes this dish a wintertime favorite for me," says Lonny contributor Diana Yen. "It’s both warming to make and warming to eat." But don't take our word for it. Let us know how yours turns out in the comments section below.
Farro-Mushroom Risotto with Caramelized Leeks
Serves 4 to 6
- 1 quart chicken or vegetable stock
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 shallots, finely chopped
- 1 leek, white and light green parts, tough outer leaves discarded, sliced into ¼-inch rounds
- 1½ cups farro
- ⅓ cup white wine
- 2 large handfuls shiitake or wild mushrooms, thinly sliced
- 2 tablespoons unsalted butter
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons roughly chopped fresh parsley
- salt and freshly ground black pepper
In a medium saucepan, bring the stock to a low simmer. Meanwhile, in a large saucepan, heat the olive oil over medium heat. Add the shallots and leek and cook for 10 to 15 minutes, until the leeks are caramelized. Increase the heat, stir in the farro, then add the wine. Keep stirring until the liquid is absorbed. Pour in a ladle of hot stock and turn the heat down to a simmer. Stir continuously, adding a ladle of stock at a time and allowing each ladleful to be absorbed before adding the next. Continue adding stock by the ladle as needed, until the farro is cooked but still al dente, about 25 minutes.
Meanwhile, preheat the oven to 400°F. Line a baking sheet with parchment paper.
Scatter the mushrooms in a single layer on the prepared baking sheet. Drizzle with olive oil and generously season with salt and pepper. Roast until golden and crisp, 15 to 20 minutes, checking every 5 minutes and tossing to avoid burning the edges. Remove from the oven and set aside.
Take the risotto off the heat and stir in the butter, cheese, and parsley. It should have a creamy consistency; if not add a little more stock. Season with salt and pepper.
Divide the risotto among bowls and top each with roasted mushrooms and a drizzle of olive oil.