Farro and Mushroom Risotto

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Okay, this is not a true risotto and does not follow the normal risotto technique, but the flavor is similar and the texture is nice and creamy. The Farro and the mushrooms give it a nice nutty, earthy richness and the cheese adds the creaminess.

I did not toast the Farro before cooking as I normally do with arborio rice, but that is certainly an option. I probably will next time. You could substitute broth for the water for some additional flavor, but you will add quite a bit of sodium unless it is homemade. The choices of mushrooms and cheese are all yours.

1 cup Farro
4 cups Water
2 Tbsp unsalted Butter
4 oz. fresh Gourmet Mushrooms (Baby Bella, Shitake, Oyster), chopped
1/2 cup Shredded Cheese (Asiago, Parmesan, Provolone)
Chives
Kosher salt and fresh ground Pepper

1) Rinse Farro under running water.
2) Place Farro in a medium saucepan with 3 cups of salted water and bring to a boil. Reduce heat to a simmer, cover and cook until al dente, about 15 minutes.
3) Strain Farro and set aside.
4) In a large skillet, melt butter over medium-high heat. Add mushrooms and sauté until the mushrooms render out their liquid.
5) Add Farro to the skillet and stir until combined. Cook about 2 minutes.
6) Add 1 cup of water and cheese. Cook, stirring constantly, until the water is absorbed and the cheese is creamy, 3-5 additional minutes.
7) Stir in Chives
8) Salt and pepper, to taste
9) Plate and garnish with a little more cheese

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