Corn and Mushroom Farrotto

Sometimes you just wake up with a recipe in mind. I was craving something creamy and savory, something that included corn, tomatoes, and basil. I love to make risotto and I also love farro. I hadn't made farrotto before but I really loved the outcome. Rice doesn't feel like the most natural grain to cook with or eat in the summer and farro was a nice change. I first learned how to cook risotto from The Art of Simple Food. In her risotto recipe, Alice Waters stresses the importance of using good stock. Unfortunately I didn't have any homemade stock on hand for this one but the last time I made risotto I used my own stock and it altered the flavor dramatically. This dish is still yummy without homemade stock but try it out with homemade stock if you can! 


Handful of shitake and baby bella mushrooms

2 ears of sweet summer corn

Handful of sweet summer cherry tomatoes

2 small shallots

2 large cloves of garlic

1 cup farro

1 cup dry white wine

3 cups chicken or veggie stock

¼ cup grated parmesan

4 tablespoons unsalted butter

Handful of basil



Olive Oil


1.     Wash all of the veggie you’re using before you start cooking. Once you’ve washed the mushrooms, tomatoes, and basil, chop them all small. Shuck the corn and chop the kernels off the cobs. Chop you garlic unless you have a microplane or garlic press. Set the tomatoes and basil aside. In a pan, drizzle olive oil and garlic then toss in your corn and mushrooms. Salt them and cook them until tender and aromatic. Set aside.

2.     Dice shallots and toss them into a pot with olive oil. Once they’re getting a little toasty, pour in your farro to get it a little toasty as well – you want to get the farro a little brown, this takes a few minutes. Pour in your wine and stir.

3.     Once the wine has evaporated, pour in your stock in increments of one cup. Pour one cup in, wait till it evaporates, and then pour in the next cup. Stir continually.

4.     Once you’ve poured in your third cup and the mixture is creamy and has soaked up almost all of the liquid, stir in your corn, mushrooms, parm, and butter and salt and pepper to taste.

5.     Scoop into bowl and top with tomatoes and basil. Eat it up with sips of wine interspersed.