Award-winning chef. Successful restaurateur. Iron Chef judge. Social media star. Donatella Arpaia has done it all. Still her favorite thing to do is working in the kitchen, creating inspiring dishes using the freshest, most authentic ingredients—including Galbani® cheese. Explore her latest menu ideas and learn tricks of the trade from this inspirational entrepreneur.

Galbani® Creamy Mascarpone Mushroom Farrotto


7 cups Chicken stock
4 tbsp. Unsalted butter
1 lb. Assorted fresh wild mushrooms
1 tbsp. Fresh thyme
½ Yellow onion, sliced
2 cups Farro
1 cup Dry white wine
8.8 oz. Galbani Imported Mascarpone
½ cup Galbani Parmesan, finely grated, plus shaved for garnish
2 tbsp. Fresh Italian parsley, chopped
5 Fresh sage leaves, for garnish
  Olive oil, for frying
  Galbani Fresh Mozzarella Ovoline, torn, for garnish
  Fine sea salt
  Freshly ground black pepper


  1. In a 3-quart pot, heat the chicken stock until it is hot but not simmering. Keep warm.

  2. Place a 6-quart stockpot over medium heat and add 2 tablespoons of the butter. When the butter melts, add the mushrooms and sauté until they begin to brown, about 5 minutes.

  3. Season with ½ teaspoon sea salt. Add thyme.

  4. Return the same pot to medium-high heat, and add 2 tablespoons of the butter and the onion. Sauté until the onion is lightly golden, about 3 minutes.

  5. Add the farro and stir with a wooden spoon to coat with the melted butter. Toast for a minute, then add the wine. Simmer, stirring constantly, until the wine is absorbed, about 2 minutes.

  6. Turn down the heat to medium, and stir in 2 cups of the warm stock, and a generous pinch of sea salt. Simmer uncovered, stirring occasionally, until nearly all of the liquid has been absorbed by the farro.

  7. Add the remaining 5 cups of stock, approximately one cup at a time, stirring every few minutes until nearly all of the liquid is absorbed before adding the next cup. This should take a total of about 45 minutes to 1 hour. At this point, the farro grains should be tender.

  8. Stir in the mushrooms, the mascarpone, the grated Parmesan, and half of the parsley. Simmer until the consistency is moist, about 5 minutes.

  9. Season with sea salt and freshly ground black pepper, and divide among 5 individual serving plates.

  10. Lightly fry the sage leaves in a little olive oil and stir gently with a wooden spoon. Drain on a paper towel.

  11. Garnish with the sage leaves, shaved Parmesan, torn Ovoline, and the remainder of the parsley. Serve immediately.

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