Mushroom Farrotto

"I made this comforting farrotto, a risotto-style porridge with farro instead of rice, about a dozen times in the months after my son was born. Many of those times, I was sure I had done something to mess it up beyond saving. I used water when I was out of vegetable broth; I let the dish simmer a good 20 minutes longer than I'd planned to because the baby was being a baby."

"Once I burned the onions so badly they turned black-and it still turned out fine. Point is, this recipe is forgiving. The farro is hard to overcook, so it can be made quickly or slowly. Omit the butter and cheese, and it's vegan. And while I always make it around dinnertime, it's even better for breakfast the next day-channeling sweet potato hash-with a fried egg on top."

Farrotto is a risotto-style porridge made with farro instead of rice. The recipe tolerates substitutions such as using water when vegetable broth is unavailable and withstands extended simmering or occasional mistakes like burnt onions. Farro resists overcooking, allowing both quick and slow preparation methods while maintaining a satisfying texture. Omitting butter and cheese creates a vegan version. The dish works well for dinner and becomes even more appealing the next day as a breakfast option, evoking sweet potato hash when reheated and topped with a fried egg. Simple fats or dairy can be added for extra richness.

Read at Bon Appetit