I used to make this for breakfast when I cooked at a bed and breakfast. If I got up early, I'd make the risotto fresh, but adding a poached egg on top of a cake made from leftover risotto is delicious too. —Erin Jeanne McDowell
Test Kitchen Notes
WHO: Erinmcdowell is a Co-Test Kitchen Manager at Food52 and a baker of all things delicious.
WHAT: A deceptively simple farro risotto for springtime.
HOW: Make farro as you would risotto, adding chicken stock a ladle at a time until the farro is tender. Make a good thing better by tossing in peas, Parmesan, and fresh herbs. Top it with a poached egg, and serve yourself a bowl, or two.
WHY WE LOVE IT: This dish is substantial enough on its own without a poached egg, but skipping it would be a mistake. Once you see the beautiful, golden yolk running across the farro to combine with the melted Parmesan, you'll realize it's a necessary addition. Enjoy it for dinner, or eat it by the spoonful fresh from the pot—we won't tell. —The Editors
links sausage, casings removed
thinly sliced mushrooms
cloves garlic, minced
Salt and pepper, to taste
warm chicken or vegetable broth, or as needed
grated Parmesan cheese, plus more to serve
fresh chopped parsley, to garnish
Small basil leaves, to garnish
poached eggs, to serve
In This Recipe
In a large pot, heat the butter over medium heat. Add the sausage, and cook until it begins to brown. Add the onion and mushrooms, and cook until the onions are translucent. Add the garlic, and cook until fragrant.
Add the farro and stir to combine. Deglaze the pan with white wine, and continuing to work over medium heat, stir constantly until the liquid is almost completely reduced. . Add the bay leaf, and season the mixture with salt and pepper.
Begin adding the stock, 1 ladleful at a time, stirring constantly until the farro has absorbed all the liquid, roughly 40 minutes. It may take all three cups (or more, or less). Taste the farro along the way. When it is nice and tender, it is finished.
When the farro is tender, fold in the peas and Parmesan. Top with parsley and some basil leaves.
Scoop the risotto onto four plates, sprinkle with more cheese, and top with a poached egg per each serving. Finish with salt, pepper, and additional basil leaves.
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, The Book on Pie, is out on November 10th, 2020.