Farro Risotto (Farritto) with Radicchio, Mushrooms, and Bacon

davidlebovitz.com

Anniinbc

¾ ounce (20g) dried mushrooms

¾ cup (180ml) hot water

1 cup (200g) farro or wheat berries (petit épeautre, in France)

olive oil

4 strips bacon, diced (you can use thick- or thin-cut)

3 to 4 cups (100 to 120g) coarsely chopped radicchio,

4 small shallots, peeled and minced

2 cloves garlic, peeled and minced

kosher or sea salt

2 tablespoons butter, salted or unsalted

⅔ cup (160ml) dry white wine

1 cup (90g/3ounces) grated Parmesan cheese, plus additional for serving

2 branches fresh thyme, plus 2 teaspoons minced fresh thyme

4 cups (1l) chicken or vegetable stock

additional fresh herbs, chopped, for garnish, such as thyme, chives or parsley

Directions at davidlebovitz.com

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