Ingredients
1/2 oz. dried porcini mushrooms
2 c. very hot water
4 c. chicken stock
2 tbsp. olive oil
2 shallots
Salt and freshly ground pepper
1 1/2 c. farro (an Italian grain similar to rice)
1 tbsp. chopped fresh rosemary
1 bunch asparagus
1 c. fresh or frozen peas
2 tbsp. butter
1/4 c. grated Parmesan cheese
1/2 c. Chopped flat-leaf parsley
Preparation
Step 1In a bowl, soak dried mushrooms in hot water until reconstituted, about 5 minutes. Drain, reserving liquid (if it’s sandy, strain through a coffee filter set in a sieve); coarsely chop. Set aside.Step 2In a medium saucepan, bring stock to a bare simmer; add mushroom liquid. Meanwhile, heat oil in a large saucepan over medium heat. Add shallots and mushrooms; cook 4-6 minutes or until shallots have softened. Season with salt and pepper. Increase heat to medium-high; add farro and cook, stirring frequently, about 4 minutes.Step 3Stir in rosemary. Add stock a ladle or two at a time, stirring after each addition until most liquid is absorbed. Repeat until farro softens but is still chewy, 25-30 minutes, adding asparagus and peas in the last 5 minutes of cooking. Stir in butter, cheese, and parsley. Cool.
