Cooking From Every Angle

Farro Risotto

January 18, 2011 • 24 Comments

 

Farro Risotto

- Merrill

Some of you may remember my admission that I'm obsessed with farro from this post last year -- but the truth is, I hadn’t had much experience cooking it until just a few years ago. I was catering a large dinner party as part of a charity event, and I needed an unusual starch that would hold well to go with the Cornish game hen I was making for the main course. Enter, farro risotto.

What’s great about this is that you don’t have to give up 30 minutes of your day standing over the stove, stirring like a mad person. (Although, some might argue that regular risotto doesn’t require that either.) You cook the grain ahead of time in stock, and then simply fold it into some softened onion that’s been hit with a splash or two of wine, add some Parmesan, and there’s your “risotto.” Best of all, it will hold and reheat the way a true risotto never will. 

We ate this with my short ribs from last week and all agreed it was a nice combo.

(Note: I'll be away on my honeymoon this week and next, so don't be surprised if you don't see me in the comments section!) 

Farro Risotto

Serves 4 as a side dish

  • 1 cup farro
  • 5 cups chicken stock
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • Kosher salt
  • 1/2 small onion, finely chopped
  • 1/2 cup dry white wine
  • 1/4 cup grated Parmesan, plus more to taste
  • Freshly ground black pepper

1. Soak the farro in cold water to cover for 20 to 30 minutes. Drain and combine with the chicken stock in a medium, heavy saucepan. Bring to a boil over high heat, then cover and reduce the heat so the farro is bubbling gently; cook until just tender, 15 to 20 minutes. Drain the farro over a bowl so that you can reserve what's left of the cooking liquid, and set both aside in a warm place.

 2. Rinse the saucepan and add the butter and olive oil, setting it over medium heat. When the butter has melted, add the onion and a generously pinch of salt, and cook gently until the onion is translucent, about 5 minutes. Pour in the wine, turn up the heat a little, and simmer until the wine is reduced by about two-thirds, another 5 minutes or so. Add the farro and cook for a couple of minutes, stirring occasionally, until heated through. Fold in the Parmesan, adding enough of the reserved chicken stock to get a slightly creamy consistency. Fold in more Parmesan and/or salt if necessary, and several grinds of black pepper. Serve immediately, or cover and reheat gently before serving, adding more liquid as necessary.

Jump to Comments (24)

Comments (24)

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Stringio

almost 2 years ago blanka.n

I love the concept and if I can dig some up in the pantry - not sure I ever bought it - but now I will!

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over 3 years ago A Canadian Foodie

I had my first farro risotto on a Food Tour of Greenwich Village in NYC. It was fantastic. I really appreciate this recipe as I tried it when I got home and it was just not the same. I am trying this!
:)
Valerie

Merrill

over 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Let me know it was!

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over 3 years ago mollysmenu

Farro risotto is especially good with roasted mushrooms and truffle oil. They compliment the nuttyness of the grain tremendously.

Merrill

over 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Great suggestion.

Mcs

over 3 years ago mcs3000

Another great recipe. Have a wonderful honeymoon, Merrill!

Merrill

over 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Thank you! It was wonderful indeed.

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over 3 years ago amp156

Love farro and looking forward to trying the recipe. For the first time, I used farro to make a risotto the regular way this weekend and it turned out great. Cooked with mushroom stock and folded in a bunch of sauteed shitake, cremini, and oyster shrooms. The farro adds a nice toothsome and nutty quality. Only problem was it was MORE work than a regualr risotto as it took over twice as long.

Merrill

over 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

That's why I started off doing it this way -- I'll admit I don't have the patience for all that stirring!

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over 3 years ago cookingwithfire

Dear Merrill,
I hope you had a wonderful honeymoon!! I adore Food 52, you and Amanda are wonderful, the light in so many people's days. I love the idea of farro, I love the taste, I live however in Philadelphia and it is very difficult to find. Whole Foods has small vacumpacked quantities but other than that non c'e'!! Can I order it online?
Love, Disgruntled in Philadelphia

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

http://www.food52.com/products...

Mlt_yogateau_1

over 3 years ago mtrelaun

Dear Disgruntled in Philadelphia,
In addition to Farro Piccolo from Anson Mills (http://bit.ly/ftdzQe), the food52 shop also features Farro Pearls from Le Sanctuaire (http://bit.ly/ee4YgE).

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over 3 years ago onetribegourmet

Also try DiBrunos on 18th & Chestnuts Sts. in Philly!

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over 3 years ago DanInMiami

I recently bought my first bag of farro -- a 3# bag of organic farro from Costco, of all places.

Merrill

over 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Thanks so much, cookingwithfire! And thanks to everyone who helped out with the links/sourcing while I was away!

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over 3 years ago tomby

Nice recipe. I wonder if this would work with spelt. Spelt seems very close to farro in how you treat it.

Merrill

over 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

I think probably so. And barley would be good too.

Phoenix

over 3 years ago Phoenix Helix

Oooooh....an easy risotto! I'm sold.

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over 3 years ago onetribegourmet

Thank you for the recipe idea! Looks great! I recently became obsessed with Farro and bought it from Chelsea Market Buon Italia. I'm going to try your recipe today..very comforting...especially a day like today..when we have so much ice & snow outside... :(

Merrill

over 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

You're welcome! Hope you liked it.

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

This looks great, Merrill! My sister had a farro risotto at a restaurant recently that had winter squash and wild mushrooms in it. I've been thinking about farro risotto ever since. Have fun on your honeymoon!

Merrill

over 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Yum. And thanks!

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

LOVE farro--thanks for another great dish, and have a wonderful honeymoon!

Merrill

over 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Thank you! It was lovely.