With this hearty risotto from Little River Inn, you can use locally foraged or store-bought chanterelles. It works best with Italian pearled farro. Serves 4–6
Roasted Shallot Soubise
1 cup rough-chopped shallots
4 tablespoons unsalted butter
½ cup white wine
2 cups heavy cream
½ tablespoon sherry vinegar
¼ bunch thyme
Salt, to taste
Place the shallots, butter and white wine in an oven-safe dish and cover tightly with foil. Roast in 350°F oven for about 30 minutes until shallots are soft and have a slightly golden caramelization.
Remove from the oven and pour mixture into a medium-size sauce pot. Add heavy cream and thyme and bring mixture up to a simmer. Cook on medium-low for 30 minutes.
Take out the thyme sprigs and pour mixture into a blender. Blend on high until smooth. Add sherry vinegar, and blend
to incorporate. Taste and season with salt accordingly.
Cooked Farro
Fill a large pasta pot with salted water and bring to a boil at high heat. Once at a boil, pour 2 cups of Italian pearled farro in and cook for about 12 minutes, or until farro is al dente. Pour into a colander to drain off water.
Gremolata
½ cup toasted bread crumbs
Zest of 1 lemon
1 garlic clove, micro-planed or very finely chopped
½ bunch thyme finely chopped
½ bunch parsley finely chopped
In a small bowl, mix all ingredients together until well blended.
Seared Mushrooms
¼ pound chanterelles
2 tablespoons vegetable oil
2 tablespoons butter
Brush dirt off the mushrooms and place on a cooling rack to dry off any excess moisture.
Heat vegetable oil in a large saute pan on high heat to reach smoke point. Add mushrooms, being careful not to overcrowd the pan.
Once added to the pan, do not move or touch the mushrooms for 60–90 seconds. This will give them a beautiful golden-brown sear and allow them to develop a deeper umami flavor. Turn and sear on the other. side. You do not want to overcook them—just a nice sear on both sides.
Once seared on both sides, add the butter and turn heat off. The residual heat will melt the butter and will allow it to baste the mushrooms as you swirl them in
the pan.
Mushroom Farro Risotto
Heat a sauté pan over on medium-high heat. Add about 6 ounces shallot soubise. Once it starts to bubble a bit, add most of the seared mushrooms and the cooked farro. Heat all the components in the pan for 2–3 minutes. Once the sauce has reduced enough to coat the farro, turn off the heat and add 2 tablespoons butter. Stir constantly as butter emulsifies, creating a richer and thicker sauce. Season with salt to taste. Spoon risotto into pasta bowls, garnish with reserved seared mushrooms, and sprinkle with the gremolata.
