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farro risotto with sausage, mushroom, peas, and a poached egg

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Farro Risotto with Sausage, Mushroom, Peas, and a Poached Egg

I used to make this for breakfast when I cooked at a bed and breakfast. If I got up early, I'd make the risotto fresh, but adding a poached egg on top of a cake made from leftover risotto is delicious too.

Ingredients

  • 2 tablespoons butter (28 g)
  • 3 links sausage, casings removed
  • 1 onion, diced (220 g)
  • 1 cup thinly sliced mushrooms (75 g)
  • 2 cloves garlic, minced (10 g)
  • 1 cup farro (190 g)
  • 1/3 cup white wine (80 g)
  • 1 bay leaf
  • Salt and pepper, to taste
  • 3 cups warm chicken or vegetable broth, or as needed (680 g)
  • 1/2 cup peas (75 g)
  • 1/2 cup grated Parmesan cheese, plus more to serve (113 g)
  • 1 tablespoon fresh chopped parsley, to garnish (3 g)
  • Small basil leaves, to garnish
  • 4 poached eggs, to serve

Directions

  • In a large pot, heat the butter over medium heat. Add the sausage, and cook until it begins to brown. Add the onion and mushrooms, and cook until the onions are translucent. Add the garlic, and cook until fragrant.
  • Add the farro and stir to combine. Deglaze the pan with white wine, and continuing to work over medium heat, stir constantly until the liquid is almost completely reduced. . Add the bay leaf, and season the mixture with salt and pepper.
  • Begin adding the stock, 1 ladleful at a time, stirring constantly until the farro has absorbed all the liquid, roughly 40 minutes. It may take all three cups (or more, or less). Taste the farro along the way. When it is nice and tender, it is finished.
  • When the farro is tender, fold in the peas and Parmesan. Top with parsley and some basil leaves.
  • Scoop the risotto onto four plates, sprinkle with more cheese, and top with a poached egg per each serving. Finish with salt, pepper, and additional basil leaves.

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