Rich and smoky freekeh and earthy mushrooms work beautifully together for this perfect autumn meal. A top tip: do not wash the mushrooms as they soak up water and will take longer to cook. Simply wipe them clean then cut as needed.
Place the porcini and boiling water in a heatproof bowl and set aside for 10 mins, or until mushrooms have softened.
Heat 1 tablespoon of the oil in a large saucepan over medium heat with the butter and add the onion and garlic. Cook for 4-5 mins or until well softened.
Add mushrooms and cook for 10-15 mins or until well browned. Add freekeh and thyme and cook for a further 2-3 mins.Increase the heat to high and add the stock, water, rehydrated porcini and soaking liquid. Cook for 30 mins, stirring occasionally, or until the freekeh is cooked through; it should have a chewy texture.
Remove from heat and stir in 20 grams butter and 20 grams pecorino, season to taste.
To serve, divide risotto between the bowls, sprinkle over remaining pecorino and top each with a pile of watercress leaves.
3⁄4 cup dried porcini mushrooms
1 cup boiling water
1⁄4 cup extra virgin olive oil
50 grams butter, plus 20 grams extra to finish
1 brown onion, chopped
4 cloves garlic, crushed
200 grams button mushrooms, halved
150 grams oyster mushrooms, trimmed
200 grams fresh shiitake mushrooms, trimmed
1 3⁄4 cup Farro freekeh, rinsed
1 pack fresh thyme, roughly chopped
500ml Foundation Foods chicken stock
20 grams pecorino cheese, grated, plus 10 grams to serve
Superb Herb watercress plant, leaves picked