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355b3f15 f4d6 477c a3ba 23d6a77d0b5d  2016 02 24 23 51 45
Jackson Fust
Jackson Fust

Since I made some homemade stock over the weekend (thanks to a big bag of freezer scraps) I've been looking for a way to use it! Enter Merrill Stubbs' Farro Risotto. Farro is soaked, boiled in stock until tender, and drained. In a pan, soften onion and garlic, then add 1/2 cup dry white wine and reduce by half. Stir in Farro, reserved stock, and Parmesan cheese. Served alongside chicken baked with Parmesan and Italian spices (the oil from the cheese does all the roasting work for you!) and a simple salad of baby romaine.