Indulge in the rich and comforting flavors of Nigella Lawson’s Farro Risotto. This delectable dish combines tender, pearled farro with savory crimini mushrooms, fragrant thyme, and a touch of Marsala for a truly irresistible taste. As the farro cooks to perfection, the creamy ricotta and grated Parmesan melt into the mixture, creating a luscious and velvety texture. Topped with a sprinkle of fresh parsley, this Farro Risotto is an elegant and satisfying choice that will transport your taste buds to culinary bliss.

Serves 4-6

Nigella Lawson

INGREDIENTS
1/2 cup dried porcini
1/2 cup recently boiled water
1/4 cup olive oil
1-2 leek s(washed & trimmed), halved lengthwise & thinly sliced
2 3/4 cups pearled farro (perlato)
1/4 cup Marsala
5 cups broth, vegetable, chicken, or porcini
8 ounces crimini mushrooms
sliced leaves from a few sprigs of fresh thyme or 1/2 teaspoon dried thyme
1-2 clove garlic, peeled
1/4 cup ricotta
1/4 cup grated Parmesan
3 tablespoons chopped fresh parsley, to serve

INSTRUCTIONS
Cover the dried porcini with 1/2 cup of recently boiled water, then fill the kettle and put it on the heat again if you are making up the broth with concentrate, cube, or powder. In a wide, heavy saucepan (that comes with a lid) add 2 tablespoons of the oil and the fine jade tangle of leek, and cook, stirring frequently, for about 5 minutes or until the leeks are softened.

Drain the porcini, reserving the soaking liquid, then chop them and add them to the pan. Stir well, then add the farro and turn it gently but thoroughly in the pan. Tip in the Marsala and porcini-soaking water and let it bubble up.

Make up the broth as wished and add this to the farro pan, stir, bring to a boil, and then clamp on a lid, turn down the heat, and let it cook at a simmer for 30 minutes, until the farro is cooked and all the liquid absorbed. (Note: May have to cook the farro about another 10 minutes with the lid off to absorb all of the liquid.)

While the farro is cooking, warm the remaining 2 tablespoons oil in a medium-sized frying pan and cook the sliced crimini mushrooms for about 5 minutes or until they begin to soften (they will first seem alarmingly dry) at which point add the thyme, grate in (or mince and add) the garlic, and cook for a further 5 minutes or until the mushrooms are juicy and soft. Remove from the heat if there is still time on the clock for the farro. Once the farro is cooked, take it off the heat, too, and add the cooked mushrooms. Stir in the ricotta and Parmesan (they will melt in the heat of the farro) until the farro is creamy, then sprinkle with parsley and serve.

Burnt Spring Onion Risotto is a rich and creamy vegetarian dish that is brightened and cut with fiery sweetness and smoky flavors, thanks to charred spring onions and a fresh tomato salsa.

Serves 4

deliciousmagazine.co.uk

INGREDIENTS
Vegetable oil to fry
20g unsalted butter
5 garlic cloves
2 bunches spring onions
300g risotto rice
200ml white wine
700ml vegetable stock, warmed
100g cherry tomatoes
½ red chilli
½ red onion, separated into petals (see tips)
100g mascarpone
Juice ¼ lime
½ tsp sugar
1 tsp red wine vinegar

INSTRUCTIONS
Heat a dash of oil and the butter in a medium saucepan. Finely slice 4 of the garlic cloves (leave the remaining one unpeeled) and half the spring onions. Add both to the pan and cook over a medium heat for 5 minutes.

Add the risotto rice to the pan, stir for 1 minute, then pour in the wine and simmer until all the liquid has evaporated/been absorbed by the rice. Add a ladle of warm stock, letting the rice absorb the stock before adding another and stirring regularly throughout.

Meanwhile, put a large frying pan over a high heat and add the second bunch of spring onions (halved to fit in the pan if needed) with a tiny drizzle of oil. Leave to fry undisturbed until charred black on one side. Turn them over and char on the other side, then set aside to cool. Add the cherry tomatoes, chilli, remaining unpeeled garlic clove and onion petals to the pan, then cook until blackened all over.

Roughly chop the charred spring onions and put in a blender or food processor with the mascarpone. Whizz until combined and quite smooth. Once the risotto is cooked, season with salt, pepper and the lime juice, then gently stir in the mascarpone. Put a lid on the pan and leave to sit for 5 minutes.

Peel the charred garlic clove, then whizz it up with the charred tomatoes, red onion petals, sugar and vinegar. Divide the risotto among bowls, adding a dollop of the smoky tomato salsa on top.

Note:
– To separate an onion into petals, you’ll need your half onion to be halved through the root. You then chop off the tip, peel the onion and separate the petal-like layers.

Mushroom Risotto brings on the savory flavor with mushrooms. Use this as an opportunity to experiment with interesting mushrooms you find at the farmer’s market or the grocery store – the more variety, the more flavor you’ll get!

Serves 4

giadzy.com

INGREDIENTS
3 tablespoons olive oil, divided
1-pound mixed mushrooms, such as shitake and cremini, trimmed and cut into 1/2 inch pieces
1 3/4 teaspoons kosher salt
2 shallots, roughly chopped
1 cup carnaroli rice
1 cup dry white wine
2 cups low sodium vegetable broth
1/4 cup unsalted butter
1 1/4 cup freshly grated parmesan cheese, plus more to finish
2 tablespoons finely chopped chives
Truffle oil, to finish, if desired

INSTRUCTIONS
Heat a medium Dutch oven over medium high heat. Add 2 tablespoons of olive oil and heat another 30 seconds. Add the mushrooms to the hot oil along with 1/2 teaspoon salt. Cook stirring often, until the mushrooms are golden brown, about 10 minutes. Be patient. They will release their liquid first before beginning to brown. As the liquid evaporates, add the remaining tablespoon of oil.

When the mushrooms are browned, add the shallots and another 3/4 teaspoons salt. Cook, stirring often, until the shallots are fragrant, about 2 minutes. Reduce the heat to medium and add the rice. Stir to combine and toast the rice, another minute. Deglaze with the white wine scraping up any brown bits form the bottom of the pan. Cook, stirring often, until the liquid is almost entirely absorbed, about 1 minute. Add 1 cup of vegetable broth and cook, stirring often until the liquid is almost entirely absorbed. Continue to cook, adding another cup of vegetable broth followed by 1 cup of water with the remaining 1/2 teaspoon salt. Cook, stirring often until the rice is just tender and the mixture is creamy, about 15 minutes. Stir in the butter and cheese. The risotto should have movement. Divide into bowls. Sprinkle with more parmesan cheese and the chives.

All of the comfort of a tomato soup, Tomato Soup Risotto is in the form of a creamy, cheesy risotto. Serve this decadent risotto alongside chicken or roasted vegetables.

Serves 4 as side

giadzy.com

INGREDIENTS
2 tablespoons olive oil
3 tablespoons unsalted butter, divided
1 shallot, chopped
1/2 teaspoon kosher salt
2 cloves garlic, smashed and peeled
1 (11.11- ounce) jar Bio Orto Datterini Tomatoes, drained or 14oz can
1 cup arborio or carnaroli rice
1/2 cup dry white wine
1 cup low sodium chicken broth
1/4 cup mascarpone cheese
1 cup freshly grated parmesan cheese, plus more for garnish
2 tablespoons chives, optional for garnish

INSTRUCTIONS
Heat a medium Dutch oven over medium high heat. Add the oil and 1 tablespoon of butter to the hot pan. Heat until the butter is fully melted. Add the shallot, garlic and the salt to the pan. Cook stirring often until fragrant and the shallots are beginning to soften, about 1 minute.

Reduce the heat to medium. Add the drained tomatoes to the pan and lightly smash the tomatoes with the back of wooden spoon. Cook stirring often until the tomatoes are all smashed and coated in the flavorful oil, about 3 minutes.

Add the rice and stir to coat. Toast the rice, stirring often, until the tomato liquid is fully absorbed and it smells of rich tomato, about 3 minutes.

Stir in the wine and cook until it is fully absorbed, another 2 minutes. Add the chicken broth and cook, stirring often until the stock is almost entirely absorbed, about 5 minutes. Add 1 1/4 cups of water and stir until the rice is creamy and still a touch al dente, another 7 to 10 minutes. It should still move freely in the pan and not be too thick. If it is too thick or still too al dente, add another 1/4 cup of water.

Remove from the heat and stir in the remaining 2 tablespoons butter, mascarpone cheese, and parmesan cheese. Spoon into shallow bowls and serve drizzled sprinkled with chives and more parmesan if desired.

Aya Brackett Everyone needs a little attention now and then, but risotto isn’t as high maintenance as its reputation. When you make this, go for heartiness and satisfaction and choose the whole-grain barley, even though it takes longer to cook.

Serves 4

markbittman.com

INGREDIENTS
1 ½ cups whole-grain (“hulled”) barley
½ cup chopped walnuts
4 to 5 cups vegetable stock or water
4 tablespoons olive oil, or more as needed
1 onion, chopped
Salt and pepper
½ cup dry white wine or water
12 ounces beets, peeled and grated
2 cups arugula, or chopped beet greens if they came with the beets

INSTRUCTIONS
Put the barley in a large dry skillet over medium heat. Cook, shaking the pan often, until the barley is golden and fragrant, 3 to 5 minutes. Transfer to a bowl. Put the walnuts in the skillet and repeat the process to toast them the same way. Warm the stock or water in a medium saucepan.

Put the olive oil in the skillet over medium heat. When it’s hot, add the onion and cook, stirring occasionally, until soft, 3 to 5 minutes. Add the barley and cook, stirring often, until it is glossy and coated with oil, 2 to 3 minutes. Sprinkle with salt and pepper, then add the white wine. Cook, scraping up any browned bits from the bottom of the pan, until the liquid bubbles away.

Use a ladle to add the warm stock, 1 cup or so at a time, stirring after each addition. When the stock has just about evaporated, add another ladleful. The mixture should be neither soupy nor dry. Adjust the heat so the mixture bubbles and stir frequently.

After 20 minutes, add the beets. Continue cooking the same way, tasting the grains regularly—you want it to be tender but still with a tiny bit of crunch—it could take as long as 40 minutes to reach this stage, depending on the barley. When the barley is as tender as you’d like, add the arugula or beet greens a handful at a time, stirring until each addition is wilted. Taste and adjust the seasoning. Garnish with the walnuts, and serve hot.

Wholesome and nutty in flavor, barley makes a superb alternative to arborio rice when making risotto, since it’s a grain that’s naturally plump and chewy when cooked. Make sure to use pearl barley, not hulled barley, since it cooks much faster and is more tender. The best thing about this risotto is that it’s baked, taking away the pressure of constant stirring at the stove. The grated Parmesan and butter stirred in at the end release the barley’s starches, creating a silky, creamy texture. White button, cremini and earthy shiitakes make a tasty, accessible combination, but any combination of oyster, king trumpet and maitake mushrooms would raise the bar. This risotto is a satisfying vegetarian weeknight dinner, but could also accompany any large roast or baked fish.

Serves 4

nytimes.com

INGREDIENTS
3 tablespoons extra-virgin olive oil
½ small white or yellow onion , finely chopped (about 1/2 cup)
5 garlic cloves, thinly sliced
1 pound mixed mushrooms , such as white button, cremini and shiitakes, halved if small, quartered if large (about 7 cups total)
Kosher salt and black pepper
10 ounces pearl barley (about 1 1/2 cups)
1 medium carrot , very thinly sliced into rounds (about 1 cup)
2 ounces grated Parmesan (about 1/2 cup), plus more for serving
2 tablespoons unsalted butter
¼ cup chopped fresh chives

INSTRUCTIONS
Heat oven to 425 degrees. In a large Dutch oven or heavy pot, heat 2 tablespoons oil over medium. Add onion and garlic, and cook, stirring occasionally, until softened, about 3 minutes. Add mushrooms and remaining 1 tablespoon oil, and season with salt and pepper. Cook, stirring occasionally, until mushrooms start to soften, about 3 minutes.

Stir in barley, carrot and 4 1/2 cups water, and bring to a boil over high heat. Cover, transfer to the oven and bake until barley is tender and chewy and almost all of the liquid is absorbed, about 30 minutes.

Stir in Parmesan and the butter until slightly thickened and creamy. Season with salt and pepper.

Divide among shallow bowls. Sprinkle with chives and additional Parmesan, to taste.