Farro Risotto with Braised Fennel and Wild Mushrooms
DATE: September 27, 2022
- Serves: 4
Featured product
Cini in a Bottle
Poricni Sea Salt
- 2 tbsp olive oil, separated
- 1 cup farro, cooked per package instructions (it will yield about 3 cups in the end)
- 4 small organic eggs
- 1 medium shallot, minced
- 2 garlic cloves, minced
- 1 medium fennel bulb, green tops removed, Halve bulbs lengthwise; slice lengthwise into ½-inch-thick pieces.
- ½ lb mixed mushrooms: Shiitake, Oyster, porcini, maitake varieties
- ½ cup dry white wine
- 1½ cups mushroom or vegetable stock
- 1 tsp Healthy On You® 'Cini in a Bottle sea salt, separated
- ¼ cup shredded Parmesan cheese
- ½ cup half n' half cream (optional)
Directions
TO MAKE THE PORRIDGE
- Heat one 1 tbsp oil in a large, heavy nonstick skillet. Add the fennel slices in one layer throughout the pan. Braise the fennel for 1 to two minutes until brown then turn. Remove from the pan and set aside.
- Add the remaining oil, the mushrooms and half the 'Cini in a Bottle sea salt. Spread out evenly and allow to cook for 2 minutes before stirring.
- Add the fennel and incorporate them with the mushrooms until they begin to soften about three minutes. Add the garlic to mix and continue to stir.
- Add the wine to the mixture, stir and allow the alcohol to burn off (about 30 seconds)
- Add the cooked farro to the mixture and the stock. Stir and allow the mixture to meld together under low heat for 5-7 minutes.
MEANWHILE POACH THE EGGS
- Fill a medium saucepan about ⅔ full with water and bring to a boil. Reduce the heat so the water is at a gentle simmer.
- Crack eggs one at a time into a small measuring cup with a handle. Gently swirl the egg so the egg white coats the yolk. Then pour the egg into the simmering water.
- Swirl the loose white parts around the yolk with a spoon. Let set for 4 minutes and remove with a slotted spoon (two at a time is manageable.)
FINISH THE RECIPE
- Add the fennel to the mix. If using, add the cream to the farro and incorporate it into the mixture at this time.
- Spoon the farro porridge into a shallow bowl and using a slotted spoon, top with a poached egg and sprinkle with the Parmesan cheese and remaining 'Cini in a Bottle sea salt.
- Repeat for the remaining eggs.
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