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This mushroom risotto from the Avondale restaurant Eden is packed full of herbal flavor, thanks to the many varieties of fresh herbs that Chef Devon Quinn grows for the restaurant in a nearby greenhouse. He might eventually grow the mushrooms himself, too: he told WTTW Food he wants to add a mushroom growing facility. Currently, he's sourcing the mushrooms from Jacobson's Farm in Antioch, Illinois.
But you don't have to grow your own produce for this risotto to be good. "It's a dish that has some room for error," says Quinn. "Compared to a regular risotto with rice that you can overcook, farro is a lot more lenient."
Mushroom Farro Risotto
1 oz. oil
1 thyme sprig
8 ozs. sliced cremini mushrooms
2 tbsps minced shallot
1 tbsp minced garlic
1 tbsp salt
4 oz. farro
8 fl. oz. chicken stock
2 tbsp marscapone cheese
3 tbsp fresh ground parmesan cheese
1 tsp minced tarragon
1 tsp minced parsley
2 tbsp truffle oil
5 fresh, torn basil leaves
2 tbsp fresh oregano leaves
1. Heat a large sauté pan over medium high heat, then add in the oil.
2. Once the oil begins to shimmer, add in the thyme sprig and the sliced cremini mushrooms.
3. Evenly spread the mushrooms across the pan and cook for 2 minutes without stirring.
4. After two minutes, stir the mushrooms and cook for 2 more minutes.
5. Add in the minced shallot and garlic and lower the heat to medium low. Cook while stirring for an additional 3-4 minutes.
6. Remove the thyme sprig, add in the farro, and stir together. Pour in 1/4 of the chicken stock and cook while constantly stirring.
7. When the liquid is evaporated out, continue to add in the stock, a 1/4 at a time, and repeat until you have added all of the chicken stock.
8. Cook risotto until most of the liquid is evaporated out. Next, mix in the mascarpone cheese and parmesan cheese. (Reserve 1 tablespoon of parmesan cheese for garnish on top.) Make sure to taste the risotto and add any additional salt at this point. If the risotto is too thick for your liking, add more stock; if too loose, continue to cook while stirring the pan.
9. Once the two cheeses have fully melted, add in the minced tarragon, parsley, and truffle oil and stir vigorously.
10. Plate the risotto in a bowl or plate. Garnish with the reserved parmesan cheese, the torn basil, and picked oregano.
Learn more about Devon Quinn and his greenhouse.