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
Ingredients
- 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
- 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
Directions
- Three hours before serving
-
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.
- Risotto
-
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.
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