Tasty farro mushroom risotto ( superfood with lots of nutritional benefits) mushroom risotto recipe

Hey everyone, Welcome to the “Homestaurante” YouTube channel. In this cooking episode, you will see how to make superfood farro mushroom risotto. Let’s cook the tasty farro mushroom risotto. It’s a superfood with lots of nutritional benefits. Please SUBSCRIBE To Us: ↗️https://bit.ly/2IqKGtu

This video is presented by Homestaurante. This video is for Tasty farro mushroom risotto ( superfood with lots of nutritional benefits) mushroom risotto recipe. Tasty farro mushroom risotto ( superfood with lots of nutritional benefits) How to cook best farro mushroom risotto in the world. This is a great recipe that is not only tasty but also full of great nutrients that are good for your health. The creamy texture and tenderly soft grains with a great balance of mushroom flavors will definitely be a dish that you want to cook every weekend.

What is farro? History: Farro is an ancient grain that has been around for thousands of years. Farro, an ancient Italian wheat grain, Contrary to popular belief, farro does not refer to one type of grain. Rather, it’s Italian for “ancient wheat grain” and often used to describe three different grains.

Benefits of farro: Farro is an extremely nutritious grain. It’s an excellent source of protein, fiber, and nutrients like magnesium, zinc and some B vitamins. It’s a much healthier alternative to white rice or other refined grains. It contains more fiber most grains, just one cup of whole-grain farro can provide a more than 20% of the daily recommended fiber intake.

Ingredients for farro mushroom risotto
225g Italian farro
150g sliced mushrooms or 2 cups of sliced mushrooms
Parmigiano Reggiano cheese
2 cups chicken stock
1 cup cream
Cooking instruction: farro mushroom risotto

To a hot pan add some olive oil, add mushrooms to the pot, add 2 pinches of salt so that mushrooms release their water content and cook until they are very soft, remove the mushrooms, chop the mushrooms into small pieces. 5 minutes on high heat should be enough. Now add butter and melt as soon as butter melts add the farro and pure one of the chicken stocks over the farro. Reduce the chicken stock to about 80% and add another cup of stock and this time reduce to half. Check the farro by chewing one and if it is tenderly soft then add the mushrooms, lower the heat to medium. Season with pepper no salt is required as the chicken stock contains enough salt. I used 25% less salt stock; if you are using stock with no salt then add salt to your taste. Next, add cream cook for 4 minutes, grind parmesan cheese over the dish. Add more pepper if you like. Now cook for 2 more minutes and if the cream is reduced to half your dish should be ready. It should have a creamy texture and should not be runny.
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Tasty farro mushroom risotto ( superfood with lots of nutritional benefits)

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