Farrotto al Tartufo

Yield: 4 servings

1 cup farro
1 (6.3-ounce) can Cream & Truffles sauce by Urbani*
6 cups mushrooms, trimmed & cut from stems
2 cups vegetable stock
¼ cup shallots
¼ cup butter
¼ cup extra virgin olive oil*
2 sprigs thyme
Salt & black pepper, to taste
1 clove garlic

Cook the farro in 6 cups of boiling water until al dente, then drain.

While it cooks, saute the mushrooms in a large pot with olive oil on high heat. Once tender and browned, add the thyme, salt, and pepper. Add the garlic to the pot with more olive. When it just starts to brown, remove and discard the garlic, then toast the farro in the same pot until aromatic.

In a separate pot, heat the vegetable stock, then stir in the farro. Cook until the vegetable stock has reduced to almost being dry, then add the butter, still stirring. Fold the mushrooms into the dish.

Once the dish is almost dry, remove from the heat. Stir in the the cream and truffle sauce, and season with salt, if needed.

Serve in four heated bowls.