Mushroom and Pea Farrotto

• 1/4 cup extra-virgin olive oil
• 10 ounces cremini or mixed mushrooms, sliced
• 2 leeks, green parts and roots removed, halved lengthwise, then sliced into half moons and soaked in cold water to remove grit
• 2 leeks, green parts and roots removed, halved lengthwise, then sliced into half moons and soaked in cold water to remove grit
• 2 cloves garlic, smashed
• 1/2 teaspoon kosher salt
• 1 cup farro, rinsed
• 1 cup dry white wine
• 3 cups low-sodium chicken or vegetable broth
• 1/3 cup freshly grated Parmigiano-Reggiano
• 1/3 cup freshly grated Pecorino Romano
• 4 tablespoons unsalted butter
• 3/4 cup frozen peas, thawed

1. Heat a 3 1/2-quart pan over medium-high heat.
2. Add 2 tablespoons of the oil and heat for 30 seconds.
3. Add the mushrooms to the pan and cook, stirring often, until golden brown and all of the water cooks out, 8 to 10 minutes.
4. Remove the mushrooms to a plate with a slotted spoon.
5. Add the remaining 2 tablespoons oil and the leeks.
6. Reduce the heat to medium and cook the leeks, stirring often, until soft and fragrant, about 3 minutes.
7. Add the garlic and salt and cook 1 more minute.
8. Add the farro to the pan and stir to coat the grains in the oil and toast slightly, 2 to 3 minutes.
9. Deglaze with the wine and stir.
10. Cook the farro, stirring occasionally, until the wine evaporates almost completely, about 8 minutes.
11. Add the broth in 1-cup increments, cooking until the liquid almost completely evaporates before adding the next increment; this will take about 45 minutes to complete.
12. Remember to stir often to create a creamy texture.
13. When the farro is tender and absorbs almost all of the liquid, stir in the mushrooms, Parmigiano-Reggiano, Pecorino Romano and butter.
14. Continue to stir until the butter is melted in and the mixture is creamy.
15. Stir in the peas at the last minute and serve.

extravirgin olive oil, cremini, leeks, leeks, garlic, kosher salt, farro, white wine, lowsodium chicken, freshly grated pecorino romano, unsalted butter, frozen peas

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/mushroom-and-pea-farrotto.html (may not work)