Umami Farro Risotto

Prep Time: 15 min  | Cook Time: 30 min  | Total Time: 45 min  | Difficulty: Medium  | Servings: 6 

Ingredients

• 9 ounces Farro, uncooked
• 1 cup Canned Artichoke Hearts, drained, rinsed, and dried, roughly chopped 
• 1 cup Oyster Mushrooms, roughly chopped 
• 4 quarts Chicken Broth
• 1 cup Aged Goat’s Milk Gouda, ½ cup for risotto, ½ cup reserved for garnish
• 5 ounces Unsalted Butter, softened
• 2 tablespoons Soy Sauce
• 2 tablespoons Mirin
• 1 teaspoon Gochugaru
• 2 tablespoons Dashi Powder
• 4 tablespoons Olive Oil
• Salt & Pepper, to taste

Directions:

Bring 2 quarts chicken broth to a boil. Once at a boil, add salt & pepper and farro to broth. Allow to simmer at medium heat for 10 minutes. Remove from heat and allow to sit for 3-4 minutes. Strain farro and spread on sheet pan to cool.

Preheat oven to 375°. In a large mixing bowl toss mushrooms, artichokes, soy sauce, mirin, gochugaru, Dashi powder, and olive oil. Mix well and spread evenly on sheet pan. Roast while stirring occasionally. Approximately 15-20 minutes or until liquid has evaporated and vegetables are slightly crispy. Set aside.

In a sauté pan or large sauce pan over medium high heat add 2 tbsp butter. Begin adding two handful of cooked farro and two handful of vegetable mixture. Start stirring immediately. With remaining chicken broth, add small ladle to farro. Continuously stirring. Cook vigorously. Add 1/4 cup cheese. Add broth as needed. Add remaining farro and vegetables. Repeating the process. Once all incorporated add remaining butter. Stirring to make sure risotto does not stick. Cook until farro is soft and creamy. Taste and season if desired. 

Immediately plate. Garnish with remaining cheese and chives (optional)

Notes:

Substitutions:
Fresh, steamed Artichoke Hearts
Vegetable Broth
Shaved Parmesan
Wild Mushrooms