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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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