Mushroom and sausage farrotto

Ingredients

For 1 serving

• Farro70 g
• Italian sausage60 g
• Button mushrooms150 g
• Onion30 g
• Vegetable broth450 ml
• Extra virgin olive oil6 g
• Thyme2 g
• Pecorino10 g
• Red wine40 ml
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, celery, sulphites,

In season: September – November

Method

1. Warm the vegetable stock and keep it hot over the lowest heat. Rinse the farro in a sieve; finely chop the onion, wipe the mushrooms with damp kitchen paper and slice them; skin and crumble the sausage.
2. Heat the olive oil in a saucepan over medium heat and brown the sausage for 4–5 minutes, until golden. Add the onion and mushrooms and cook for 5 minutes, until the mushrooms have released their liquid.
3. Add the farro and toast it for 2 minutes, stirring, until hot and dry; pour in the red wine and let it bubble away until you can no longer smell the alcohol.
4. Cook for 30 minutes over medium heat, adding a ladle of hot stock each time the last one is absorbed and stirring often, until the farro is tender but still chewy and creamy around the edges. Salt sparingly, as the sausage and pecorino are already salty.
5. Turn off the heat and stir in the grated pecorino, thyme leaves and a grind of black pepper; rest for a minute before serving.