Farrotto con funghi e nocciole

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

Farro with Mushrooms and Hazelnuts

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