Farro Risotto with Mushrooms and Brussel Sprouts

Farro is an Italian grain, with a long history and an impressive nutritional profile. It works really well in soups and stews because of its hearty texture and nutty taste. It doesn’t get quite as creamy as Arborio rice but has the benefit of not getting gummy, like traditional risotto can. This means that you can cook it 80% of the way in advance of guests arriving, and then finish it easily before serving. I served this topped with proscuitto-wrapped scallops, but it would be an excellent vegetarian entree when used as a stuffing in a halved acorn squash. If you remove the pancetta and cheese and use mushroom broth, it becomes a hearty vegan entree. I served this with an Oregon Pinot Noir, Argyle 2008

Farro Risotto with Mushrooms and Brussel Sprouts
Ingredients
2 tablespoons unsalted butter
1/2 lb Chanterelle (or crimini mushrooms, trimmed and sliced)
1/2 lb Brussel Sprouts, trimmed and sliced in thin pieces
1 ounce pancetta, diced (optional)
2 tablespoons olive oil
1 cup farro
4 cups water
2 tablespoons (1/4 stick) butter
1/4 cup chopped shallots
2/3 cup dry red wine
3 cups chicken or mushroom broth
2 tablespoons freshly grated Parmesan cheese
1/2 cup walnuts, toasted and coarsely chopped
1/4 chopped Italian parsley
Procedure
1. Heat a medium size frying pan over medium high heat. Add butter, then add the sliced mushrooms and saute until lightly browned but not dry. Set aside.
2. In the same pan, fry the pancetta. Add the Brussel Sprouts and saute until just soft and lightly brown, about 5 minutes.
3. Soak farro in cold water 20 minutes. Drain in a seive and rinse in cold water. Bring 8 cups water to boil in medium saucepan. Add farro and simmer 20 minutes. Drain in seive and rinse.
4. Heat chicken stock in medium suacepan and hold just below simmering.
Place medium saucepan over medium high heat and add olive oil.
5. Add shallots and saute until translucent. Add drained farro and wine. Stir until liquid is completely absorbed.
6. Add chicken broth 1 cup at a time and simmer until liquid is absorbed and farro is just tender, stirring frequently, about 20 minutes total.
7. Stir in mushrooms, Brussel Sprouts and pancetta with last addition of liquid. Stir in cheese. Season with salt and pepper to taste, and sprinkle with walnut and parsley to serve.