Mushroom Farrotto

Ingredients

• 1/3 cup extra-virgin olive oil
• 8 oz. mushrooms (such as crimini or white button), slice d
• 1 tsp. Diamond Crystal or 1/2 tsp. Morton kosher salt, plus more
• Freshly ground black pepper
• 1 medium onion, coarsely chopped
• 1 Tbsp. finely chopped rosemary
• Pinch of crushed red pepper flakes (optional)
• 1 medium sweet potato, peeled, cut into 1/2" piece s
• 2 cup spearled or semi-pearled farro, rinsed
• 4 cup slow-sodium vegetable broth
• 2 Tbsp. unsalted butter (optional)
• Finely grated Parmesan (for serving; optional)

Instructions

1. Heat ⅓ cup extra virgin olive oil in a large high sided skillet over medium high. Add 8 oz. mushrooms (such as crimini or white button), sliced, and cook, stirring occasionally, until golden brown and crisp, 8 10 minutes. (Mushrooms will steam at first, but then start to brown and crisp.) Season with kosher salt and freshly ground black pepper.
2. Reduce heat to medium. Add 1 medium onion, coarsely chopped, 1 Tbsp. finely chopped rosemary, and a pinch of crushed red pepper flakes (if using). Cook, stirring occasionally, until onion is golden and softened, 8 10 minutes.
3. Mix in 1 medium sweet potato, peeled, cut into ½" pieces, 2 cups pearled or semi pearled farro, rinsed, and 1 tsp.
4. Diamond Crystal or ½ tsp.
5. Morton kosher salt; season with more black pepper.
6. Pour in 4 cups low sodium vegetable broth and 2 cups water and bring to a simmer.
7. Partially cover and cook, stirring occasionally, adding more liquid (up to 1 cup) if needed and reducing heat if farro starts to stick, until farro is cooked through and mixture is the consistency of a loose porridge, 40 50 minutes.
8. Taste farrotto and season with more salt and black pepper if needed.
9. Remove farrotto from heat and stir in 2 Tbsp. unsalted butter if desired. Divide among bowls and top with finely grated Parmesan if desired.