Farro is chewier than Italian rice and doesn’t release starch when it’s cooked, so there’s no need to stir it the way you’d stir a risotto. This hearty dish has a rich, earthy flavor. Although it takes about twice as long as a risotto to cook, it doesn’t require tending. Mushroom | Mushrooms | Mushroom Risotto | Mushroom Recipes Sauteed | Mushroom Recipes | Mushroom Soup
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Yield: 2 Servings
Ingredients: 5 large mushrooms , 10cm/4" wide (portobello, flat mushrooms etc, Note 1) 2 tbsp olive oil Salt and pepper 2/3 cup pizza sauce (I use store bought) 100g/ 3.5 oz salami slices , chopped And so on.
Instructions:
Step one. Preheat oven to 180C/350F.
And then, Carefully break or cut the stems off the mushrooms.
Step 03, Chop stems (will use as filling).
Original Article: https://cooking.nytimes.com/recipes/1013008-farro-with-mushrooms?smid=pin-share
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