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Farro Risotto With Yakima Asparagus And Oyster Mushrooms

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Farro Risotto With Yakima Asparagus And Oyster Mushrooms
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Makes: 4 servings adjust
Seattle Restaurant Week kicks off this weekend - featuring more than a hundred restaurants offering special, three-course dinners for just $30. A number are also offering special two-course lunches for $15. The celebrated restaurant Tallulah's is taking part in its first "Seattle Restaurant Week," sharing a menu that's both wholesome and adventurous in its use of locally-sourced ingredients. Chef Walter Edward shared a risotto recipe from the special menu.



  • 1 quart Vegetable Stock
  • 1 Onion, peeled and cut in half
  • 1 Carrot, peeled
  • 1 pint Farro, preferably bluebird grains
  • Salt

Step 1

Place vegetable stock, carrot, and onion into saucepan and bring to a boil. Add farro, cover and simmer until all liquid is cooked away (about 40 minutes). Season with salt.


  • 2 bunches Asparagus, yakima
  • 1 quart Vegetable Stock

Step 2

Cut the bottoms off of the asparagus spears and divide your asparagus into three groups. Take 1/3, roughly chop it and put it in a sauce pan with vegetable stock. Bring the liquid to a boil, then lower the temperature and simmer until very soft.


  • 1 pint Spinach Leaves
  • 1 cup Vegetable Oil

Step 3

Blanch the spinach in boiling salted water and shock in ice water. Put the spinach and soft-cooked asparagus into a blender with just enough of the cooking liquid to get it pureed. Once it is getting smooth, slowly pour in the cup of vegetable oil and emulsify. Be sure to add the oil gradually to ensure proper emulsification. Strain asparagus puree through a fine mesh strainer.

Step 4

Take the second 1/3 of asparagus and shave with a vegetable peeler so as to get very thin shavings. Store in ice water. Cut off the tips of the last 1/3 of asparagus and blanch in boiling salted water. After blanching, slice very thinly into coins and reserve.


  • 2 tablespoons Vegetable Oil
  • 3 cups Fresh Oyster Mushrooms, thickly sliced
  • Salt

Step 5

To serve, you will need a sauce pan and a sauté pan. Put 2 tablespoons of vegetable oil into a sauté pan and put on medium high heat. Sauté the mushrooms, and add in blanched asparagus tips, season with salt. In the sauce pan, add the asparagus puree, raw asparagus coins and cooked farro. Put on medium heat and stir with a wooden spoon until very hot. Lay risotto in the center of the plate and allow it to spread out and cover the plate. Spoon mushroom and asparagus tips over the risotto. Garnish with raw shavings of asparagus.
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