Farro Risotto Farrotto
Ingredients
- 2 1⁄2 cups butternut squash, cut into 1/2-inch cubes
- 3 tbsp. olive oil
- 1 tbsp. plus 1 tsp. sage, chopped
- 1 cup farro (pearled or semi pearled)
- 3 tbsp. butter
- 4 shallots, minced
- 2 cloves garlic, minced
- 1 sprig thyme
- 1⁄2 cup white wine
- 1 cup chicken or vegetable stock
- 2 cups shiitake mushrooms, chopped
- 1 1⁄2 cups shredded parmesan
- 1 tbsp. crème fraîche
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