Ricotta & Mascarpone
Concepts
Want to showcase this cheese on your menu? Serve up something sensational with these innovative concepts.
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Galbani® Creamy Mascarpone Mushroom Farrotto
INGREDIENTS
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 |
METHOD
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In a 3-quart pot, heat the chicken stock until it is hot but not simmering. Keep warm.
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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.
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Season with ½ teaspoon sea salt. Add thyme.
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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.
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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.
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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.
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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.
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Stir in the mushrooms, the mascarpone, the grated Parmesan, and half of the parsley. Simmer until the consistency is moist, about 5 minutes.
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Season with sea salt and freshly ground black pepper, and divide among 5 individual serving plates.
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Lightly fry the sage leaves in a little olive oil and stir gently with a wooden spoon. Drain on a paper towel.
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Garnish with the sage leaves, shaved Parmesan, torn Ovoline, and the remainder of the parsley. Serve immediately.
Pairings
- Wine & Spirits
- Beer
- Proteins
- Fruits & Vegetables
- Nuts, Grains & Starches
- Flavors, Spices & Condiments