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Author Notes: A play on French onion soup, this farro risotto (or "farrotto") has everything you could want in a fall side - richly carmelized onions, gooey cheese, and a splash of white wine for bite. It's a lovely substitute for risotto if you're looking for a grain with a bit more texture. —Sasha Anderson
- 1 cup farro (pearled or semi-pearled)
- 4 cups stock
- 1/2 onion, sliced
- 1/2 cup white wine
- 1 tablespoon olive oil
- 1 parmesean rind
- 1/2 cup gruyere or comte cheese, grated
- Soak farro in water for 30 minutes, then drain. Set a pot over high heat, bring the farro and stock to a boil, and simmer until farro is tender (20-30 minutes). Drain the farro and set aside, reserving the stock for later.
- Meanwhile, add the olive oil and sliced onions to a large pan set over low heat. Gently cook the onions, stirring occasionally, until carmelized (about 40 minutes).
- Once the onions are carmelized, add the white wine to the onions and turn up the heat. Simmer until the wine has reduced in half. Add the farro and mix in enough of the reserved stock to reach a creamy consistency.
- Grate what is left on the parmesan rind into the farro. You don't need a substantial about of parmesan, just enough to give a hint of the flavor. I like to use my micro grater to get really fluffy parmesan flakes. Add salt, pepper, and more parmesan to taste.
- Sprinkle the grated gruyere or comte cheese over the top and stick the whole pan under the broiler for 3 minutes. Serve right out of the pan! (If using a serving dish, transfer the farrotto to the dish before broiling).