When I’m too tired to cook

I make Farotto (Risotto, but with Farro instead of rice). Uhh what? Isn’t that like time consuming and you have to stand over the stove with all the stirring stirring and adding liquid et al? Um yeah sure, unless you know, like me, you cheat. With a rice cooker. 😁 I think I was craving this because not only has it been freezing lately and this is a great big bowl of warmth, but I ran across a recipe for Barlotto (Risotto, but with Barley!) in I think Saveur that just ticked all my boxes. So here we are!

Not pictured, 4 cups beef broth
  • 1 large Shallot, chopped
  • 2 bins of Mushrooms (mixed)
    • I did shitake and baby cremini but any mushrooms work well here
  • 1 bag of Spinach
  • 4 tbsp Butter (unsalted)
  • 2 cups Farro
  • 1/4 Bottle (yeah I said bottle!) White Wine
  • 4 Cups Beef Stock
  • 4 oz Parmesan (or Parmesan mix)

Start by melting the butter and slowly sauteing the shallots. Now add in the mushrooms (you may need to add in some olive oil as well, feel free, just don’t drown it). As the mushrooms cook down stir in the farro, coating everything and warming it up. Now add all the wine, stir and keep an eye on the absorption. Once the wine has been absorbed, 1 cup at a time add in the Beef Stock, allowing each cup to be absorbed before adding the next. When you add in the last cup, also add in the bag of Spinach and stir as it wilts down. Once your rice cooker dings, you’re almost there! Now add in all the Parmesan and stir mixing everything thoroughly. You’re ready to serve!

And that’s it! The rice cooker does the heavy lifting and you still end up with the wonderfully creamy *otto of your dreams! *This works with pretty much any grain, so go forth and experiment my lovelies!