Farro Risotto with Wild Mushrooms and Tomatoes

◔ Makes 4 to 6 servings

⧖ 45 minutes, mostly passive stirring

For mushroom and tomato mixture: 

  • 1 tablespoon olive oil

  • 5-6 ounces wild mushrooms, sliced

  • 2 small (or one large) tomatoes

  • ½ cup dry white wine

For risotto:

  • 2 tablespoons olive oil

  • 1 tablespoon butter (substitute olive oil if cooking for vegan guests)

  • 2 cloves garlic, chopped

  • 1 shallot (or small onion), chopped

  • 2 cups Anson Mills farro piccolo, dry

  • 2½ cups duck or chicken stock (substitute vegetable stock if cooking for vegetarian guests)

  • 1 tablespoon Herbes de Provence

  • ½ teaspoon each salt and pepper (additional to taste)

  • Optional: 1 teaspoon dried chili flakes

For garnish:

  • Grated Parmesan 

  • Fresh thyme

  • Dried chili flakes (optional)


Prepare the mushroom and tomato mixture:

Heat 1 tablespoon oil in a pan and add mushrooms. Cook until soft, about 5 minutes, stirring to prevent sticking.

Deglaze pan by cutting a hole in the top of each tomato and squeezing the juice into the pan. 

Chop tomatoes and add them to the mushrooms.

Add ½ cup white wine to pan, and salt and pepper to taste.

Stir occasionally to prevent sticking until most liquid is absorbed.

Remove from heat.

Prepare the risotto:

Heat 2 tablespoons olive oil and 1 tablespoon butter in a pan and add garlic and shallot, stirring until fragrant, 1-2 minutes.

Add farro to pan and stir until coated in oil, 2-3 minutes.

Heat stock and keep it at a simmer while you cook.

Add one cup stock to pan and stir until almost absorbed.

When you can scrape a spoon through the farro and see the bottom of the pan for a couple seconds, add another ½ cup of stock and the Herbes de Provence, ½ teaspoon each salt and pepper, and (optional) chili flakes.

Continuing adding stock in ¼ cup increments until it's all absorbed.

Add mushroom and tomato mixture, stir to totally combine, and test farro for doneness.

If you need more liquid, add a splash of white wine.

Serve immediately, garnishing each plate with Parmesan, thyme, and dried chili flakes.


  • Of course you can substitute vegetable stock to keep the dish vegetarian.

  • Of course you can skip the cheese and substitute olive oil for the butter if you want to keep it vegan. And it will still be delicious!

  • This recipe may seem like a big hassle, but once you master risotto, it'll probably become a favorite easy meal. There are endless variations.

  • Once you've gotten good at it, you can probably cook the mushrooms and tomatoes while you're stirring the risotto instead of doing it ahead of time.

  • Make sure everyone comes to the table promptly and ask the most brief speaker to say the blessing if that's a thing you do. Risotto should be served immediately and hot!