1 tbsp olive oil
60 gm butter, coarsely chopped
4 golden shallots, finely chopped
1 leek, white part only, thinly sliced
2 garlic cloves, finely chopped
1 cup gm farro
3 prosciutto slices, thinly sliced
500 ml warm chicken stock
200 gm assorted mushrooms, chopped
50 gm dried porcini mushrooms
2 tbsp crème fraîche
50 gm finely grated parmesan, plus extra to serve
50 gm button or Swiss brown mushrooms, shaved on a mandolin
1 Heat olive oil and 20gm butter in a saucepan over medium-high heat. Add shallot, leek and garlic and stir until tender (5 minutes), add farro and prosciutto and stir for 1 minute to coat grains. Reduce heat to medium, then gradually add stock a ladleful at a time, stirring until all is absorbed before adding the next ladleful, until grains are tender and stock is absorbed (25-30 minutes).
2 Meanwhile, heat remaining butter in a frying pan over high heat until foaming, add chopped mushrooms, stir until golden and tender (3-5 minutes) and add to risotto.
3 Add crème fraîche and parmesan to risotto, stir until thickened slightly (2 minutes), then season to taste and serve scattered with shaved raw mushroom and extra parmesan.
Drink Suggestion Light GSM.