Mushroom Risotto Recipe

• 3 tablespoons butter
• 3 tablespoons olive oil
• 1/2 cup onions, chopped
• Kosher salt
• 3 cups wild mushrooms, sliced
• 2 cloves of garlic, minced
• 1 1/2 cups of farro
• 1/2 cup white wine
• 4 cups chicken stock
• 2 teaspoons thyme
• 1/2 cup Parmesan cheese
• 1/4 cup butter
• Parsley, chopped, for garnish

1. In a large saute pan, melt butter with olive oil over medium-high heat.
2. Add chopped onions and saute for 3 minutes or until translucent.
3. Season with salt.
4. Add in mushrooms and garlic.
5. Saute until mixture is fragrant.
6. Season with kosher salt and freshly ground black pepper.
7. Add in farro and cook for 2-3 minutes or until grain is slightly toasted and evenly coated with oil and butter.
8. Add in white wine and cook for 2-3 minutes.
9. Add chicken stock to saute pan 1 cup at a time.
10. Stir occasionally with a wooden spoon and cook until liquid has been absorbed.
11. Continue to add chicken stock 1 cup at a time until all the stock has been used.
12. Add the thyme, Parmesan cheese, and butter.
13. Mix together and season with kosher salt and freshly ground black pepper to taste.
14. When risotto is done, garnish with chopped parsley.
15. Serve immediately.

butter, olive oil, onions, kosher salt, wild mushrooms, garlic, farro, white wine, chicken stock, thyme, parmesan cheese, butter, parsley

Taken from www.chowhound.com/recipes/easy-mushroom-farro-risotto-31787 (may not work)