Farro with Hazelnuts and Wild Mushrooms
*This nutty, hearty dish is excellent with a side salad for a Vegetarian main or alongside roast chicken or salmon for a side dish.
1 cup Whole Farro (such as Rustichella d’Abruzzo)
2 tablespoons (or more) lemon olive oil (such as Agrumato Lemon)
2 cups (about 8 oz.) assorted fresh mushrooms (such as chanterelle, porcini, shiitake, and crimini), cut into 1” pieces
Freshly ground black pepper
1/2 cup low-sodium chicken broth
¼ cup (½ stick) unsalted butter, cut into ½” cubes
2 tablespoons chopped flat-leaf parsley, plus a few whole parsley leaves for garnish
¼ cup toasted hazelnuts
Shaved Parmesan cheese for garnish (about ¼ cup)
Cook farro in boiling salted water until tender, about 20 minutes. Drain, let cool, and set aside.
Heat 2 Tbsp. oil in a large heavy skillet over medium heat.
Working in batches if necessary, and adding more oil if needed, place a single layer of mushrooms in skillet. Cook, turning once, until crisp and cooked through, 4–5 minutes. Transfer to a plate; season with salt and pepper.
Bring broth to a simmer in a medium saucepan over medium heat. Add farro and cook, stirring often, until heated through. Season farro with salt and pepper. Add butter and stir vigorously to combine and create a creamy texture. Add parsley and plate topping with sauteed mushrooms, toasted hazelnuts, shaved parmesan, some fresh parsley leaves and a drizzle of lemon oil. Serve immediately.