Recipes > Risotto-Style Farro w/ Mushrooms & Truffle Oil

Risotto Style Farro W/ Mushrooms & Truffle Oil


Farro, sautéed mushrooms and a touch of truffle oil give this risotto-style dish a rich and hearty flavor.
  • Serves: 2 to 4
  • Active Time: 1 hr 15 mins
  • Total Time: 1 hr 15 mins
  • Views: 38,265
  • Success Rating: 100% (?)
    0% - I fed it to the dog


Step 1: Preparing Your Mise en Place

Preparing Your Mise en Place
  • 6 to 8 cups water or stock (see note)
  • 1/2 tsp sea salt (or to taste)
  • 1/2 cup onions
  • 2 cloves garlic
  • 1 cup whole grain farro
  • 2 tbsp extra-virgin olive oil
  • 1/4 cup white wine or vermouth
  • 8 oz wild mushrooms


Note: For the liquid, use a light stock. If your stock is very strong in flavor, you can use a combination of 1/2 water and 1/2 stock so you don’t over power the flavor of the farro. Always keep in mind that more or less liquid may be needed to cook this dish. It’s always better to have too much than not enough.

To prepare your mise en place, place the liquid into a pot, season with the salt (if needed) and bring to a boil. Once boiling, reduce the heat to low and keep hot.

In the meantime, finely dice the onions and garlic.

Measure out the farro, olive oil and white wine. Clean and slice the mushrooms into large pieces. Set aside.

Step 2: Starting the Dish

Starting the Dish


Place the oil into a large, heavy-bottomed pan and heat over medium to medium-low heat.

Add the oil, onions and a pinch of salt and sweat until soft and translucent, about 10 to 15 minutes. Add 1/4 cup of the hot cooking liquid to soften the onions. Let the cooking liquid completely evaporate before moving onto the next step.

Step 3: Toasting the Farro & Deglazing

Toasting the Farro & Deglazing


Once the liquid has completely evaporated, turn the heat up to medium-high and add the farro all at once. Stir to coat the farro in the hot fat. Monitor the heat so the aromatics do not burn. Toast the farro for a few minutes.

Once toasted, add the garlic and cook, stirring just until the garlic is fragrant, about 30 seconds. Deglaze with the wine. Stir the farro until the wine evaporates.

Step 4: Cooking the Dish

Cooking the Dish


Once the wine has evaporated, slowly add the hot liquid cup by cup. Stir often to coax the starches out of the farro. Adjust the heat so the liquid is always gently boiling. Once the liquid has been absorbed, then and only then, add the next cup. Stir frequently.

Continue to add liquid and cook this risotto-style dish until it is cooked to your liking. Farro will take quite a while to cook when using the risotto method, so keep tasting and testing the texture for doneness, starting around the 30 to 40 minute mark. Once the farro is close to being done, see the next step!

Step 5: Sautéeing the Mushrooms

Sautéeing the Mushrooms
  • 1 tbsp grapeseed oil
  • sea salt, to taste
  • freshly ground black pepper, to taste


Just before the farro is cooked to your liking, you’ll have to do a bit of multi-tasking here.

Heat a large, stainless-steel fry pan over medium-high heat. Once hot, add the oil, followed by the mushrooms. Sprinkle with salt and pepper to taste. Sauté the mushrooms until golden brown. Remove from the pan and set aside.

Step 6: Finishing the Dish

Finishing the Dish
  • truffle oil (for drizzling)
  • Parmesan* (optional, for garnish)
  • 1 to 2 tbsp extra-virgin olive oil


Once the farro has been cooked to your liking, taste it for seasoning. Add a touch of hot liquid to loosen the consistency, if necessary. Stir in the oil, if desired. Cover and let rest for 1 to 2 minutes.

Plate the farro on warmed dishes. Top with the sautéed mushrooms and drizzle with a very small amount of truffle oil. If desired, top with
either this Plant-Based Parmesan, or this Walnut Parmesan. Serve immediately.


  • Romeo G
    Romeo G
    hi Dawn,,i tryed to make this but it was to hard,,,if i put it in the water for all night i will lose the starch or is ok???
  • Kimberley S Rouxbe Staff
    Kimberley S
    Farro is a chewier grain. When using the risotto method with this grain, you need to add a considerable amount of liquid over a long period of cooking time in order to soften the grains. Do not soak the grains prior to using the risotto method. You won't be able to toast the grains. Check out the lesson on The Risotto Method. This has lots of information on using other grains and the steps for making risotto. Cheers!
  • Diana L
    Diana L
    Where do you find whole grain farro?
  • Dawn T
    Dawn T
    Hard for to say exactly where you can buy whole grain farro as I am not sure where you are located. You could either order it online or maybe phone around to your local specialty grocer, e.g., Whole Foods . Cheers!
  • Frank R
    Frank R
    i did a risotto using the method taught in the lesson but didnt have any stock at the time i took some whole crab and boiled it and then added saffron to the water to use when making the risotto. is that ok to do frank robinson
  • Dawn T
    Dawn T
    Sounds like you are great at improvising Frank! Indeed, this is okay to do. For more information on this you may want to watch the topic from the Risotto Lesson called "Liquids for the Risotto Method". Cheers!
  • Frank R
    Frank R
    all i can find is the arborio risotto rice but for some reason i cant seem to find the carnaroli or the vialone nano down in my area im hoping to try something diffrent with the other 2 risotto rices but i just cant seem to find them have any ideas. frank robinson
  • Frank R
    Frank R
    im down in the monterey area in california. frank
  • Dawn T
    Dawn T
    I recently bought some online from Amazon. If you don't want to do that then I might suggest you try calling around your area - local Italian delis, gourmet cook shops etc. I know here in Vancouver there are several of these types of stores that sell more than just arborio rice. You might even be able to ask for one of your local stores to order the different rices for you. I say, the more customers ask for these types of produces the better. Hope this helps. Cheers!
  • Frank R
    Frank R
    yesterday i did a risotto with lobster and mango but im not too sure weather or not i should put up the recipe that i made with the piture im just not to sure of myself.
  • Dawn T
    Dawn T
    If you are not quite sure then I would say make it a few more times and get other peoples opinion before going through the trouble of entering the recipe. Also, remember that after taking both risotto lessons one should not even really need a recipe. Hope this helps. Cheers!
  • Scott B
    Scott B (Canada) sells farro, so the US site probably has it too. It's an under-appreciated grain!

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