Mushroom Farro Risotto with Parmesan Crusted Chicken
1/2 ounce dried porcini mushrooms
3 tablespoons salted butter
1 tablespoon olive oil
1 vidalia onion, chopped
10 ounces white mushrooms, chopped
4 ounces fresh wild mushrooms, chopped
3 garlic cloves, minced
1 cup Village Harvest Farro
1/2 cup Marsala wine (or dry white wine)
5 cups chicken stock
4 ounces mascarpone cheese
2 tablespoons fresh chopped thyme
kosher salt and fresh ground pepper to taste
For the chicken:
2 boneless, skinless chicken breasts, sliced in half horizontally
1/2 cup flour
1/2 cup milk
1/2 cup panko bread crumbs
1/2 cup finely grated parmesan cheese
1 tablespoon olive oil
Place the porcini mushrooms in 1 cup of hot water. Set aside.
In a large pot or dutch oven, melt the butter over medium heat. Add the olive oil and stir. Add the onions to the pot and cook until translucent, approximately 4-5 minutes. Add both the white and wild mushrooms to the pot. Stir and cook until all the liquid evaporates. Remove the porcini mushrooms from the water (reserve the water) and chop. Stir the porcini mushrooms into the onion/mushroom mixture. Add the garlic and cook for 1 minute. Stir in the farro and toast for 1 minutes. Add the wine to the pot and cook until evaporated. Stir in the reserved porcini water and cook until absorbed. Slowly add 1 cup of chicken stock and cook until most of the liquid has been absorbed, approximately 4 minutes, stirring frequently. Continue adding the stock, one cup at a time, until all the stock has been used and the farro is creamy. Stir in the mascarpone cheese and thyme until well blended. Season with salt and pepper to taste.
To make the chicken:
Season both sides of the chicken with salt and pepper.
Place the flour and milk each in separate bowls. Toss the bread crumbs and cheese together in another bowl.
Dredge one chicken breast in the flour, then the milk and then the bread crumb mixture. Place on a wire rack and repeat with the remaining chicken.
Heat the oil in a large skillet and add the chicken to the pan. Cook the chicken over medium heat until golden brown and crisp, approximately 3-4 minutes. Flip the chicken over and cook on the other side until golden brown and cooked through, approximately 5 minutes.
Slice the chicken across the grain and serve on top of the risotto. Sprinkle with fresh thyme and grated parmesan cheese.