Truffle Mushroom Farro Risotto (Print Version)

# Ingredients:

→ Mushrooms

01 - 100g oyster mushrooms
02 - 1/3 cup dried chanterelles, reconstituted
03 - 1/2 cup dried morels, reconstituted

→ Base Ingredients

04 - 1 cup farro
05 - 1/3 cup French lentils
06 - 1 shallot, finely diced
07 - 1 clove garlic, minced

→ Liquids

08 - 1/2 cup white wine
09 - 4 cups organic chicken broth
10 - 1 teaspoon extra virgin olive oil

→ Finishing Ingredients

11 - 2 tablespoons ghee or butter
12 - 1/3 cup Parmesan or Pecorino cheese
13 - 1-2 teaspoons truffle oil
14 - 1/4 cup chopped parsley
15 - 1/2 teaspoon sea salt

# Instructions:

01 - Soak dried chanterelles and morels in hot water for 20 minutes until softened.
02 - Warm chicken broth in a saucepan over low heat.
03 - Heat olive oil in Dutch oven, cook all mushrooms for 10 minutes until browned. Remove and set aside.
04 - Cook shallot and garlic, add farro and lentils, then deglaze with wine until reduced.
05 - Add broth, cover and cook for 30 minutes total, stirring halfway. Continue cooking uncovered 8-10 minutes to thicken.
06 - Stir in salt, ghee, Parmesan, and truffle oil. Serve topped with parsley and extra cheese if desired.

# Notes:

01 - Can substitute regular button mushrooms if specialty mushrooms unavailable
02 - Truffle oil is optional but adds luxury flavor

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