Mushroom Farrotto

Method

1. 1

   Heat ⅓ cup extra-virgin olive oil in a large high-sided skillet over medium-high. Add 8 oz. mushrooms (such as crimini or white button), sliced, and cook, stirring occasionally, until golden brown and crisp, 8–10 minutes. (Mushrooms will steam at first, but then start to brown and crisp.) Season with kosher salt and freshly ground black pepper.

2. 2

   Reduce heat to medium. Add 1 medium onion, coarsely chopped, 1 Tbsp. finely chopped rosemary, and a pinch of crushed red pepper flakes (if using). Cook, stirring occasionally, until onion is golden and softened, 8–10 minutes.

3. 3

   Mix in 1 medium sweet potato, peeled, cut into ½" pieces, 2 cups pearled or semi-pearled farro, rinsed, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; season with more black pepper. Pour in 4 cups low-sodium vegetable broth and 2 cups water and bring to a simmer. Partially cover and cook, stirring occasionally, adding more liquid (up to 1 cup) if needed and reducing heat if farro starts to stick, until farro is cooked through and mixture is the consistency of a loose porridge, 40–50 minutes. Taste farrotto and season with more salt and black pepper if needed.

4. 4

   Remove farrotto from heat and stir in 2 Tbsp. unsalted butter if desired. Divide among bowls and top with finely grated Parmesan if desired.

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