Gastronomixs

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.

Farro risotto with dill and morel mushrooms

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Ingredients

40

g

butter

100

g

shallot, finely chopped

3

cloves

garlic, finely chopped

80

g

morel mushrooms, finely chopped

500

g

farro

150

ml

medium sherry

2

litres

dark fish stock

100

ml

dill oil

As needed:

 

salt

Preparation method

  • Melt the butter in a heavy-bottomed pan and gently fry the shallot and garlic until soft.
  • Now add the morel mushrooms and gently fry over medium heat.
  • Add the farro and fry for an additional two minutes.
  • Deglaze the pan with the sherry and gently reduce the mixture.
  • Now add a little of the warm, dark fish stock to cook the farro. If the farro is not yet cooked and you have already used all the stock, use a little extra water to cook the farro until done.
  • Season to taste just before serving with the dill oil and salt.

Serving suggestions

  • Delicious in a composition with components of morel mushrooms, water cress, and sea bass.
  • Combines well with scallops, hazelnut, and cauliflower.
  • Perfect served with porcini mushrooms, turbot, and cranberries.

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