Name: Farrotto con funghi e nocciole (Farro with Mushrooms and Hazelnuts)
Yield: Serves 6
Cuisine: Italy
Ingredients: Salt; 2 cups farro; 7 to 8 cups vegetable or chicken stock; Salt and freshly ground black pepper; 1½ pounds assorted fresh mushrooms such as cremini, chanterelle, porcini, and portobello, in any combination, wiped clean and sliced ¼ inch thick; 1 ounce dried porcini mushrooms; ½ cup hazelnuts, toasted and coarsely chopped; Unsalted butter for finishing; 2 tablespoons unsalted butter; Freshly ground black pepper; 2 tablespoons olive oil; 3 tablespoons unsalted butter or olive oil; 1 small yellow onion, finely chopped; ¼ cup chopped fresh flat-leaf parsley

Preparation info

Serves
6

Difficulty
Medium

Appears in

Italian Slow and Savory

By Joyce Goldstein

Published 2004

About

The Piedmont is famous for the cultivation of hazelnuts, especially the superb variety known as tonda gentile that is grown in the Langhe region, an area south of Asti celebrated for its red wines. The combination of mushrooms and hazelnuts is typical of the Piedmont, where now a few farmers are cultivating farro.

Ingredients

For the Mushrooms

1 ounce dried porcini mushrooms
2 tablespoons unsalted butter
2

Method

To prepare the mushrooms, soak the dried porcini in hot water to cover for 30 minutes. Drain, reserving the soaking liquid, and chop finely. Pour the liquid through a fine-mesh sieve lined with cheesecloth. Set the mushrooms and liquid aside.

In a large sauté pan, melt the butter with the oil over high heat. Add the fresh mushrooms and sauté until they release some of their liquid, abou