Farrotto with dried porcini from The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant (page 199) by Judy Rodgers

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute porcini mushrooms or chanterelle mushrooms for dried porcini mushrooms, and beef stock for chicken stock.

  • meginyeg on August 23, 2021

    We loved this. Super savory and flavorsome. I will definitely make it again.

  • wester on December 11, 2018

    I made this with spelt instead of farro, which definitely needed shorter cooking time and less stock. I used dried shiitake and a porcini stock cube. Husband thought it was OK, the children prefer Hugh Fearnley-Whittingstalls speltotto with kale. Not enough enthousiasm for a repeat.

  • Rutabaga on January 05, 2018

    The dish had a wonderful earthy, rich flavor. Just a small amount of dried porcini really does permeate the farro. I used homemade turkey stock, which also enriched what is at heart a very simple side dish, and substituted thyme for sage. But my faro took far longer than half an hour to cook. It bubbled for close to 70 minutes on the stove, and was still quite chewy (pleasantly so, in my opinion). I used Bluebird Grains whole grain faro, which I think takes much longer to cook than the pearled and semi-pearled varieties. It isn't very clear that there would be such a difference when Rodgers talks about what type of faro to buy in the recipe introduction, but perhaps that's because this kind wasn't easy to come by when the book was written. As westminster noted, this dish seems to appeal more to adults than kids.

  • twoyolks on January 27, 2016

    While the flavor was pretty good, it felt like it was missing butter or cheese to help enrich the dish.

  • westminstr on January 20, 2016

    I made as directed. It came together easily after work and was much easier than risotto. I liked the technique of just adding the crumbled porcini with the rice, eliminating the soaking and straining step. This allowed a small amount of dried porcini to permeate the entire dish. I really enjoyed this but it was not popular with the kiddos, alas. If I make it again as a main course I might experiment with adding a bit of pancetta.

  • Zosia on February 15, 2014

    Great texture and flavour - I particularly liked the sage - and a nice alternative to risotto that doesn't require as much babysitting while cooking and seems to be a little more forgiving if it has to be held before serving. I made it with vegetable stock to serve with the boiled kale (p 162) as a vegetarian main.

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