Comments on: Farrotto with Roasted Acorn Squash

By: A Serious Spinach Quiche | COOK, a oui chef journal

A Serious Spinach Quiche | COOK, a oui chef journal — Sat, 06 Feb 2010 19:45:16 +0000

[...] I was hoping my return food post would be about the first real dinner I cooked in the new place. But, as laziness would have it, I didn’t accomplish that goal. The distraction of chaos, the absence of a camera, and an impatient appetite thwarted that whole notion. (Just for the record, however, the First Dinner was pan-roasted duck breast with a natural jus mounted with a knob of butter, accompanied by farro with wild mushrooms, swiss chard and roasted acorn squash, inspired by this fabulous recipe from Houseboat Eats…) [...]

By: Jessamyn

Jessamyn — Thu, 19 Nov 2009 15:23:51 +0000

That was certainly one of our attempts! I think I’ve done it a little differently each time, but I do like adding cooked farro to a pan of mushrooms and mixing in a bit of cream. It’s simpler than a farrotto, but still delicious. Cooking the farro in broth (or maybe soaking dried mushrooms and adding the liquid?) would be a great way to add even more flavor, without needing to spend all the time stirring. Of course, I rather like stirring risotto. As long as I have a wineglass nearby.

By: Talley

Talley — Thu, 19 Nov 2009 01:08:40 +0000

Hi Jessamyn! That's funny, one of the first times I had farro and loved it was at Lark. It was a farro with mushroom dish as I recall... vaguely creamy. probably was a very similar dish! I'd love to hear what you've done to recreate it at home. (was this it?) Thanks for stopping by, we love your site.

By: Jessamyn

Jessamyn — Thu, 19 Nov 2009 00:57:47 +0000

I love Bluebird Farms farro, it’s so amazingly flavorful compared to other stuff I’ve bought. We once had a dish of farro flavored with morels and cream (at Lark in Seattle) and have done very successful versions of it at home. Not risotto-style (although I have tried that) but boiling the farro and sauteing the mushrooms separately. Wonderful.

By: Talley

Talley — Sun, 15 Nov 2009 20:18:21 +0000

great! looking forward to hearing your thoughts.

By: Stephanie

Stephanie — Sun, 15 Nov 2009 17:48:16 +0000

Sounds like the perfect dish for a cold winter night! I’m already planning to make it tomorrow — but with Kabocha instead of Acorn squash!

By: Connie

Connie — Sun, 15 Nov 2009 16:09:40 +0000

You read my mind, I was thinking about some farro risotto with squash and mushrooms this weekend! Love the sage in there. (And thank you for the shout out!)