Giada De Laurentiis’ Mushroom and Pea Farrotto | Giada in Italy | Food Network

Giada shares her secrets to making a hearty vegetarian Mushroom and Pea Farrotto!
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Giada De Laurentiis visits Italy to reconnect with her roots. Whether she’s digging into her family’s recipe book or sharing Italian culture with her daughter Jade, her trip is all about the bounty and beauty of Italy enjoyed with friends and family.

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Mushroom and Pea Farrotto
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 1 hr 20 min
Active: 1 hr 20 min
Yield: 4 servings

Ingredients

1/4 cup extra-virgin olive oil
10 ounces cremini or mixed mushrooms, sliced
2 leeks, green parts and roots removed, halved lengthwise, then sliced into half moons and soaked in cold water to remove grit
2 cloves garlic, smashed
1/2 teaspoon kosher salt
1 cup farro, rinsed
1 cup dry white wine
3 cups low-sodium chicken or vegetable broth
1/3 cup freshly grated Parmigiano-Reggiano
1/3 cup freshly grated Pecorino Romano
4 tablespoons unsalted butter
3/4 cup frozen peas, thawed

Directions

Heat a 3 1/2-quart pan over medium-high heat. Add 2 tablespoons of the oil and heat for 30 seconds. Add the mushrooms to the pan and cook, stirring often, until golden brown and all of the water cooks out, 8 to 10 minutes. Remove the mushrooms to a plate with a slotted spoon. Add the remaining 2 tablespoons oil and the leeks. Reduce the heat to medium and cook the leeks, stirring often, until soft and fragrant, about 3 minutes. Add the garlic and salt and cook 1 more minute. Add the farro to the pan and stir to coat the grains in the oil and toast slightly, 2 to 3 minutes. Deglaze with the wine and stir. Cook the farro, stirring occasionally, until the wine evaporates almost completely, about 8 minutes. Add the broth in 1-cup increments, cooking until the liquid almost completely evaporates before adding the next increment; this will take about 45 minutes to complete. Remember to stir often to create a creamy texture.

When the farro is tender and absorbs almost all of the liquid, stir in the mushrooms, Parmigiano-Reggiano, Pecorino Romano and butter. Continue to stir until the butter is melted in and the mixture is creamy. Stir in the peas at the last minute and serve.

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Giada De Laurentiis’ Mushroom and Pea Farrotto | Giada in Italy | Food Network

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