Farro Risotto With Walnuts, Sage and St. Andre

Three hours before serving

• 2 1/2 cups farro, rinsed well in cold water.
• 3/4 cups chopped walnuts
• 1 1/2 tablespoon minced sage
• 7 ounces St. Andre, or other triple-cream cheese, rind removed and cut into small pieces.
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup extra virgin olive oil

1. Put farro in a bowl and cover with cold water. Soak for at least two hours.
2. Mix all the other ingredients in a bowl. Cover and let sit at room temperature for at least two hours.

Risotto

• 5 cups broth
• 2 tablespoons olive oil
• 1 clove of garlic, minced
• Farro from step one, drained
• 1 cup white wine
• nut, sage, cheese mixture from step 1

1. In a stockpot, bring the broth to a low simmer.
2. In a separate, large brasier or soup pot, saute the garlic in the olive oil over medium heat for two minutes.
3. Add drained farro to the pot, and saute for three minutes.
4. Add wine and stir frequently until it is completely absorbed.
5. Add stock 1/2 cup at a time, allowing each addition to absorb fully before adding more. Continue the process until the farro is al dente, using more broth or warm water if necessary. * Note: It also may take LESS than five cups of broth to bring the risotto to al dente. After adding 3 1/2 cups, start tasting frequently until the farro is slightly chewy but not mushy.
6. Stir in the walnut, sage, cheese mixture from step 1, continuing to mix until the risotto is heated through. Adjust seasoning if necessary.