Wild Mushroom and Sun Dried Tomato Farrotto Farro Risotto
Ingredients
- 1 cup farro
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 3 cups assorted wild mushrooms (cremini, shiitake, oyster, wood ear), cleaned and roughly chopped
- 2 cloves garlic, minced
- 1 shallot, finely diced
- 1/2 cup dry white wine
- 6 cups (1 1/2 quarts) low-sodium chicken stock, warmed
- 1/2 cup diced rehydrated sun-dried tomatoes
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- 1/2 cup finely grated Parmesan
- 1/2 cup sour cream
- 3 tablespoons chopped fresh flat-leaf parsley
Instructions
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