Christmas Party Mushroom and Red Wine Farro Risotto

Name: Christmas Party Mushroom and Red Wine Farro Risotto
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 pound (454 g) cremini mushrooms, halved or quartered if large, cleaned with a damp cloth, halved or quartered so pieces are roughly ¾ inch; 3 tablespoons (45 ml) extra-virgin olive oil, divided (2 tbsp for mushrooms, 1 tbsp for shallots); to taste kosher salt and freshly ground black pepper; 3 whole (150 g) medium shallots, minced finely (about ¾ cup); 1½ cups (300 g) pearl farro; 1 cup (240 ml) dry red wine (such as Burgundy or Pinot Noir); 5 cups (1200 ml) warm vegetable or chicken broth, kept at a gentle simmer in a separate pot; 3 tablespoons (43 g) unsalted butter, cold, cut into small pieces; 1 cup (100 g) Parmigiano-Reggiano, finely grated; 3 sprigs fresh thyme sprigs, or 1 teaspoon dried thyme; 1 whole (5 g) garlic clove, minced

From the MyKitchenBank Kitchen

A luxurious, restaurant-quality farro risotto infused with burgundy wine, roasted cremini mushrooms, and finished with butter and Parmesan. The chewy texture of farro and earthy mushrooms make this a sophisticated alternative to traditional rice risotto—elegant enough for a holiday table yet comfortingly rich.

Prep: 15 min
Cook: 40 min
Total: 55 min
Makes: 6 servings (about ¾ cup each)

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Ingredients

6 servings

1 pound (454 g) cremini mushrooms, halved or quartered if large, cleaned with a damp cloth, halved or quartered so pieces are roughly ¾ inch
3 tablespoons (45 ml) extra-virgin olive oil, divided (2 tbsp for mushrooms, 1 tbsp for shallots)
to taste kosher salt and freshly ground black pepper
3 whole (150 g) medium shallots, minced finely (about ¾ cup)
1½ cups (300 g) pearl farro
1 cup (240 ml) dry red wine (such as Burgundy or Pinot Noir)
5 cups (1200 ml) warm vegetable or chicken broth, kept at a gentle simmer in a separate pot
3 tablespoons (43 g) unsalted butter, cold, cut into small pieces
1 cup (100 g) Parmigiano-Reggiano, finely grated
3 sprigs fresh thyme sprigs, or 1 teaspoon dried thyme
1 whole (5 g) garlic clove, minced

Equipment (5)

Large heavy-bottomed pot or Dutch oven (4-quart minimum)
Medium sauté pan
Wooden spoon
Ladle
Fine-mesh sieve (for draining mushrooms if needed)

Steps

Before you start

Have warm vegetable or chicken broth at a gentle simmer in a separate pot (you'll be adding it gradually)
Measure all ingredients before you start cooking—risotto won't wait
Keep a ladle handy for adding broth

1
Sear the mushrooms
- Heat 2 tablespoons of olive oil in a medium sauté pan over medium-high heat.
- Once shimmering, add the cremini mushrooms in a single layer.
- Resist the urge to stir immediately—let them sit for 3–4 minutes until they develop a golden crust.
- Stir and cook for another 3–4 minutes until the mushrooms release their liquid and begin to brown.
- Season with salt and pepper.
- Transfer to a plate and set aside.
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Ready when: Mushrooms are golden brown with some caramelized edges
Tip: Don't crowd the pan or stir constantly—the mushrooms need dry heat to brown properly
2
Build the base
- In a large heavy-bottomed pot, heat the remaining 1 tablespoon of olive oil over medium heat.
- Add the minced shallots and cook, stirring often, for 2–3 minutes until softened and fragrant.
- Stir in the minced garlic and cook for 30 seconds more.
- The shallots should be translucent but not browned.
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Ready when: Shallots are soft and translucent; garlic is fragrant
Tip: Keep the heat at medium so the shallots soften gently without browning, which would make them bitter
3
Toast the farro
- Add the farro to the pot with the shallots and stir constantly for 1–2 minutes.
- You'll hear the grains click slightly against the pot as they toast.
- This step awakens the nutty flavor of the grain and helps it maintain its texture while cooking.
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Ready when: Farro is lightly fragrant and grains look slightly more opaque
Tip: Don't skip this step—toasting gives farro better flavor and helps prevent it from turning mushy
4
Add wine and reduce
- Pour in the red wine all at once.
- Stir well and let the wine bubble gently, stirring occasionally, until it's almost completely absorbed by the farro—about 3–4 minutes.
- The mixture should smell richly of wine and look quite thick.
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Ready when: Wine is nearly absorbed; farro is glossy and wine aroma is rich
Tip: Allow the wine to reduce almost completely so its alcohol mellows and flavors concentrate—a slight astringency is okay but not raw acidity
5
Begin building the risotto
- Add the thyme and then begin adding the warm broth, one ladleful at a time (roughly ¾ to 1 cup per ladle).
- Stir frequently—not constantly, but every 20–30 seconds—as you add each ladle of broth.
- Wait until each ladle is mostly absorbed before adding the next.
- This gradual addition and stirring coaxes creaminess from the farro's starches.
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Ready when: Farro is creamy and tender but still has a slight chew; broth is nearly all incorporated
Tip: Keep your eyes on the pot—risotto needs attention, but you don't have to stand and stir non-stop. The liquid should gently bubble on the sides, never aggressively
6
Taste and adjust seasoning
- After you've added most of the broth and the farro is almost tender (a grain should soften when you bite it, with just a hint of firmness left), taste the risotto.
- Add salt and pepper as needed.
- If the farro is still very chewy and the risotto looks quite thick, add ¼ cup more broth and continue stirring until absorbed.
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Ready when: Farro is tender with a slight chew; flavor is balanced
Tip: Taste often—seasoning is easier to adjust now than after finishing
7
Fold in mushrooms and finish
- Remove the pot from the heat.
- Gently fold in the reserved seared mushrooms and their juices.
- Add the cold butter pieces and grated Parmesan.
- Stir gently but thoroughly—the risotto should look creamy, not stiff.
- The residual heat will melt the butter and cheese, creating a luxurious, flowing consistency.
- If it seems too thick, stir in a splash more warm broth.
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Ready when: Risotto flows gently on the plate; mushrooms are evenly distributed; butter and cheese are fully incorporated
Tip: Remove from heat before adding butter and cheese—this keeps them from breaking and ensures a creamy, silky finish
8
Serve immediately
- Divide the risotto among warm bowls or plates.
- Drizzle with a little extra olive oil if desired, and garnish with fresh thyme leaves or a small handful of grated Parmesan.
- Serve right away while the risotto is warm and creamy.
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Tip: Risotto waits for no one—serve immediately for the best texture and temperature

Good to know

Tips

Farro has a nuttier, earthier flavor than rice and holds its shape better, giving this risotto a slightly more rustic texture—a delightful contrast to its creamy finish
The red wine gives this dish a deep, festive color and slightly tannic finish that pairs beautifully with the earthy mushrooms. Cheap wine is fine; you're cooking it down, so harsh tannins mellow
Make sure your broth is genuinely warm when you start adding it. Cold broth will lower the pot's temperature and slow the cooking process, requiring more liquid overall
This risotto is a side, but it's hearty enough to serve as a vegetarian main course with a simple salad and crusty bread

Make ahead

The mushrooms and shallot/garlic base can be prepared up to 4 hours ahead. Store the seared mushrooms in an airtight container in the refrigerator. The actual risotto must be made fresh just before serving, as the texture deteriorates if held or reheated.

Storage & reheating

Best enjoyed fresh. Leftovers can be refrigerated in an airtight container for up to 2 days, though the texture will not be as creamy. Reheat gently on the stovetop over medium-low heat, stirring in a splash of warm broth or water to restore creaminess. Do not freeze.

Substitutions

pearl farro → Arborio or Carnaroli rice. Use the same amount by weight. Rice risotto will cook slightly faster (about 18–20 minutes of broth addition) and will be creamier but less chewy. Reduce the wine by ¼ cup as rice absorbs less liquid initially.
dry red wine (such as Burgundy or Pinot Noir) → Dry white wine or additional broth. If you prefer to avoid red wine, use dry white wine for a lighter, more delicate risotto, or replace with additional warm broth. The depth of flavor will be less pronounced.
cremini mushrooms, halved or quartered if large → Portobello, baby bella, or a mix of wild mushrooms. Use the same weight. Portobellos have a deeper, more robust flavor; mixed wild mushrooms add complexity. Adjust cooking time by a minute or two if using very large mushrooms.
Parmigiano-Reggiano, finely grated → Grana Padano or aged Asiago. Both have similar umami and nuttiness. Use the same amount; these cheeses are slightly less sharp than Parmesan, so the finish will be equally creamy and rich.