Farrotto with Tuscan Kale and Mushrooms
Ingredients
- 200g (7 ounces) Farro
- 2 tbsp of Olive oil
- A medium onion, yellow or red, finely chopped
- A small shallot, finely chopped
- 4-5 long leaves of Tuscan Kale, hard stalks removed
- A handful dried mushrooms
- 250g (8.8 ounces) Champignon, Button or Cremini mushrooms
- One liter vegetable stock, or hot water with an organic bouillon cube – more if needed.
- A splash of white wine
- Salt, to taste
- (extra) one tablespoon of butter
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