Mushroom & Pancetta Farrotto

Pictured page 142

Prep: 20 minutes | Cook: 30 minutes

This isn’t a true risotto, as it’s not made with rice and uses a different method (you don’t have to stir regularly), but it has the same lovely creamy consistency. To make it vegetarian, leave out the pancetta and use vegetable stock.

20g dried porcini mushrooms

1½ cups farro

1 litre liquid chicken or vegetable stock

25g butter

2 tbsp olive oil

1 large onion, finely chopped

100g pancetta or bacon, coarsely chopped

2 cloves garlic, crushed

½ cup dry white wine

100g parmesan, shaved

3 tbsp coarsely chopped flat-leafed parsley, to garnish

Put the porcini in a small bowl and pour over 1 cup of boiling water. Set aside for 20 minutes to soften. Drain, reserving the soaking liquid; coarsely chop the porcini.

Put the farro, stock and porcini soaking liquid in a large, heavy-based pot. Bring to the boil over a high heat, then cover the pot and reduce the heat to a simmer. Cook for 20 minutes, or until the farro is just tender. Drain the farro over a bowl to reserve any remaining cooking liquid; set both aside.

Rinse the pot, add the butter and oil, and set the pot over a medium heat. When the butter has melted, add the onion and pancetta; cook gently, stirring often, for 5 minutes or until the onion softens. Add the garlic and a little salt and pepper and cook for 1 minute more, then add the wine and simmer for 3-4 minutes until reduced by half.

Add the farro and cook for a couple of minutes, stirring regularly, until heated through. Stir through half the parmesan, adding enough of the reserved cooking liquid to create a creamy sauce that clings to the grains. Taste and adjust seasoning, if required. Serve immediately garnished with the parsley and with the remaining parmesan on the side to sprinkle over. Serves 4