Name: Asparagus and Pea Farrotto
Yield: 4
Ingredients: 1/2 oz. dried porcini mushrooms -; 2 c. very hot water -; 4 c. chicken stock -; 2 tbsp. olive oil -; 2 shallots -; Salt and freshly ground pepper -; 1 1/2 c. farro (an Italian grain similar to rice) -; 1 tbsp. chopped fresh rosemary -; 1 bunch asparagus -; 1 c. fresh or frozen peas -; 2 tbsp. butter -; 1/4 c. grated Parmesan cheese -; 1/2 c. Chopped flat-leaf parsley -

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Ingredients for - Asparagus and Pea Farrotto

1. 1/2 oz. dried porcini mushrooms -

2. 2 c. very hot water -

3. 4 c. chicken stock -

4. 2 tbsp. olive oil -

5. 2 shallots -

6. Salt and freshly ground pepper -

7. 1 1/2 c. farro (an Italian grain similar to rice) -

8. 1 tbsp. chopped fresh rosemary -

9. 1 bunch asparagus -

10. 1 c. fresh or frozen peas -

11. 2 tbsp. butter -

12. 1/4 c. grated Parmesan cheese -

13. 1/2 c. Chopped flat-leaf parsley -

How to cook deliciously - Asparagus and Pea Farrotto

1. Stage

In a bowl, soak dried mushrooms in hot water until reconstituted, about 5 minutes. Drain, reserving liquid (if it's sandy, strain through a coffee filter set in a sieve); coarsely chop. Set aside.

2. Stage

In a medium saucepan, bring stock to a bare simmer; add mushroom liquid. Meanwhile, heat oil in a large saucepan over medium heat. Add shallots and mushrooms; cook 4-6 minutes or until shallots have softened. Season with salt and pepper. Increase heat to medium-high; add farro and cook, stirring frequently, about 4 minutes.

3. Stage

Stir in rosemary. Add stock a ladle or two at a time, stirring after each addition until most liquid is absorbed. Repeat until farro softens but is still chewy, 25-30 minutes, adding asparagus and peas in the last 5 minutes of cooking. Stir in butter, cheese, and parsley. Cool.