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First Class Dinner-Farro Risotto

 1 ½ cups boiling water
 1 oz dried porcini mushrooms
 2 ¾ cups unsalted chicken stock
 1 ½ cups onionfinely chopped
 1 tbsp Thymefinely chopped
 1 cup Pearled FarroUncooked
 ½ cup Dry White Wine
 ½ tsp Salt
 1 cup SpinachChopped
 ½ tsp Black pepper
 2 tbsp Flat leaf parsley Chopped
1

Combine 2 tablespoons oil, rosemary, and garlic in a bowl. Add chicken; toss to coat. Cover and let stand at least 30 minutes.

2

Combine 1 1/2 cups boiling water and mushrooms in a small bowl; let stand 15 minutes. Strain through a fine mesh sieve over a medium saucepan. Chop mushrooms; set aside. Add chicken stock to pan with soaking liquid; bring to a simmer over medium heat.

3

Heat a large saucepan over medium-high heat. Add remaining 1 tablespoon oil; swirl to coat. Add onion and thyme; sauté 4 minutes or until tender. Add reserved mushrooms and farro to pan; cook 1 minute, stirring to coat. Add wine to pan; cook 1 / minute, scraping pan to loosen browned bits. Stir in 1 cup stock mixture and 1/4 teaspoon salt; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining stock mixture, 1/2 cup at a time, stirring constantly until liquid is absorbed before adding more (about 35 minutes total). Stir in kale; cook 2 minutes. Remove pan from heat. Stir in Parmesan cheese and 1/4 teaspoon pepper.