Farro Risotto With Mushrooms And Hazelnuts

• 2 tablespoons unsalted butter
• 1 lb crimini mushrooms, trimmed and sliced
• 2 tablespoons olive oil
• 1 cup farro
• 4 cups water
• 2 tablespoons (1/4 stick) butter
• 1/4 cup chopped shallots
• 2/3 cup dry red wine
• 3 cups chicken broth
• 2 tablespoons freshly grated Parmesan cheese
• 1/2 cup hazelnuts, toasted and coarsely chopped
• 1/4 chopped Italian parsley

1. Heat a medium size frying pan over medium high heat. Add butter, then add the sliced mushrooms and saute until lightly browned but not dry. Set aside.
2. Soak farro in cold water 20 minutes. Drain in a seive and rinse in cold water. Bring 8 cups water to boil in medium saucepan. Add farro and simmer 20 minutes. Drain in seive and rinse.
3. Heat chicken stock in medium suacepan and hold just below simmering.
4. Place medium saucepan over medium high heat and add olive oil. Add shallots and saute until translucent. Add drained farro and wine. Simmer until almost all liquid evaporates, stirring frequently, about 5 minutes. Add chicken broth 1 cup at a time and simmer until liquid is absorbed and farro is just tender, stirring frequently, about 20 minutes total. Stir in mushrooms with last addition of liquid. Stir in cheese. Season with salt and pepper to taste, and sprinkle with hazelnuts and parsley to serve.

unsalted butter, crimini mushrooms, olive oil, farro, water, butter, shallots, dry red wine, chicken broth, parmesan cheese, hazelnuts, italian parsley

Taken from www.epicurious.com/recipes/member/views/farro-risotto-with-mushrooms-and-hazelnuts-1200710 (may not work)