A wave has recently come over me...and it's what I like to call a little case of nesting. This means, instead of bouncing around from place to place socializing, I've taken the time to get back to my roots at home. Lately you'll catch me nestling up on the couch in a woolen blanket, enjoying a fresh homecooked meal. It's truly nice sometimes to practice these classic homebody habits. It gives you a chance to relax and enjoy the little things that we overlook when we are consumed by daily schedules. For me nesting most definitely includes trying out new recipes while creating a wholesome meal for my family and friends! Because of a craving for something savory and hearty last weekend, I decided to tweek this delectable recipe from the all-american domestic goddess herself, Martha Stewart.
Rosemary Infused Mushrrom Farro Risotto
7 cups crimini mushrooms (chopped)
3 cups vegetable broth (simmering on stove)
1 small onion (chopped)
1 cup Chardonnay wine
4 tablespoons salted grass-fed butter
1 cups asiago cheese (grated)
2 sprigs fresh rosemary (finely chopped)
4 tablespoons extra virgin olive oil
fresh cracked pepper
Start by heating 2 tablespoons of olive oil over medium heat in a saucepan and sautéing the chopped onions until they turn translucent
Add in the dry farro and stir for about 2 minutes until it also becomes slightly translucent
Pour the Chardonnay into the farro and cook until all of the liquid is absorbed
Ladle a small amount of the simmering vegetable broth into the farro mixture and stir until it is absorbed. Repeat this with the broth until the farro is tender
In a different pan, sauté the chopped mushrooms in 2 tablespoons of olive oil and season with salt and pepper
When the farro is finally tender but still a bit firm, reduce heat and stir in the butter, cheese, and rosemary.
Season with salt and pepper to taste, garnish with more cheese and rosemary, and voilá...bon appétit!
* I like to use this truffle salt because it really enhances the rich flavor of the mushrooms, but quality sea salt or himilayan salt will do just fine as well