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Author Notes: The unusual treatment of the add-ins for this risotto is inspired by Pasta L'Inverno from the "Silver Palate Good Times Cookbook." Allowing all the ingredients to hang out together for a couple of hours simultaneously intensifies and blends their wintery flavors. This powerhouse of creamy, earthy goodness makes a perfect dinner on a sub-zero day. —First We Eat
Three hours before serving
- 2 1/2 cups farro, rinsed well in cold water.
- 3/4 cup chopped walnuts
- 1 1/2 tablespoons 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
- Put farro in a bowl and cover with cold water. Soak for at least two hours.
- Mix all the other ingredients in a bowl. Cover and let sit at room temperature for at least two hours.
- 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
- In a stockpot, bring the broth to a low simmer.
- In a separate, large brasier or soup pot, saute the garlic in the olive oil over medium heat for two minutes.
- Add drained farro to the pot, and saute for three minutes.
- Add wine and stir frequently until it is completely absorbed.
- 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.
- Stir in the walnut, sage, cheese mixture from step 1, continuing to mix until the risotto is heated through. Adjust seasoning if necessary.
- This recipe was entered in the contest for Your Best Walnuts & Sage