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Farro risotto with dill and morel mushrooms

A rich risotto imbued with deep flavours thanks to the use of a dark fish stock and sherry and with the nutty aroma of the farro, an Italian grain.

Makes 750g.

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Allergens and dietary requirements

  • Sulphite
  • Fish
  • Cow's milk
  • Lactose
  • Pescetarian

Ingredients

40
g
butter
100
g
shallot, finely cut
3
cloves
garlic, finely chopped
80
g
morel mushrooms, finely cut
500
g
farro
150
ml
medium sherry
2
l
dark fish stock
100
ml
dill oil
as needed
salt

Scale recipe

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