This Hearty Vegetarian Main Is Perfect for Risotto Lovers

Ingredients

• 3/4 ounce (21g) dried porcini mushrooms
• 1 cup (237ml) boiling water
• 3 tablespoons chopped sun-dried tomatoes packed in oil (about 2 ounces; 56g), plus 3 tablespoons (45ml) oil from jar, divided
• 12 ounces (340g) mixed mushrooms, such as cremini, white button, portobello, oyster, shiitake, and/or maitake, cleaned (see notes)
• Kosher salt
• 1 tablespoon (15ml) extra virgin olive oil
• 1/2 yellow onion (4 ounces; 113g), finely minced
• 2 medium cloves garlic, finely minced or grated on a Microplane
• 1 teaspoon minced fresh thyme leaves
• 1 1/2 cups pearled farro (10 ounces; 280g)
• 1/2 cup (120ml) dry white wine
• 1 1/2 quarts (1.4L) hot homemade chicken or vegetable stock or low-sodium store-bought chicken broth, plus more as needed
• 1/2 cup finely grated Parmigiano-Reggiano cheese (1 ounce; 28g)
• 4 tablespoons (60g) cold unsalted butter, cubed
• 2 tablespoons minced fresh chives
• 2 teaspoons (10ml) sherry vinegar

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag