2 cups Chicken Broth or Stock
1 6 ounce package Melissa’s Organic Farro
2 Tablespoons Unsalted Butter
2 Tablespoons Extra Virgin Olive Oil
1 each Melissa’s Perfect Sweet Onion, diced small
Sea Salt and Freshly Ground Pepper to taste
2 cups Fresh Crimini or Button Mushrooms, sliced
2 cloves Melissa’s Peeled Garlic, minced
¼ cup White Wine
1½ cups Cheddar-Jack Cheese, shredded
Prepare the farro according to the package instructions replacing the water with the chicken broth/stock.
Next, melt the butter and heat the olive oil over medium-high heat.
Add the onions, season them with the salt and pepper and caramelize them.
Add the mushrooms and cook until soft and tender.
Next, add the garlic and when fragrant (about 30 seconds), add the wine.
Continue cooking until most of the wine has evaporated.
Stir in the farro and cheese and continue to cook until the cheese is melted. Serve hot.
A little different take on the original risotto.