Farro Risotto

Barbara Lynch slowly stirs nutty grains of farro with white wine, butter and cheese. The result isn't really a classic risotto--the grains don't melt into each other like those of Arborio rice--but more like a creamy pasta dish, such as macaroni and cheese.

  • Total Time:
  • Servings: 4
KEY: Fall, Winter, Master Cook, Thanksgiving, Italian, Beans, Grains & Legumes, Side Dishes, Fast, Make Ahead, Vegetarian, Dinner

Related Video

More Videos
How to Make Easy Rice Cakes Like Kristen Kish

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 small white onion, finely chopped
  • 1 1/2 cups farro (10 ounces)
  • 1/4 cup dry white wine
  • 3 cups water
  • 1/2 cup heavy cream
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese
  • 2 teaspoons unsalted butter
  • Salt and freshly ground pepper

How to make this recipe

  1. In a large saucepan, heat the olive oil. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 6 minutes. Add the farro and cook for 1 minute, stirring to coat it with the oil. Add the wine and cook, stirring until it is absorbed, about 2 minutes.
  2. Add the water, 1 cup at a time, and cook, stirring, until absorbed between additions. The farro is done when it is al dente and suspended in the thick, creamy liquid, about 25 minutes total.
  3. Stir in the heavy cream, the cheese and butter and simmer until the risotto has thickened, about 5 minutes longer. Season with salt and pepper and serve.
Contributed By Photo © Matt Armedariz Published February 2008

Related Video

More Videos
How to Make Easy Rice Cakes Like Kristen Kish




480994 recipes/farro-risotto 2013-12-06 Barbara Lynch fall|winter|master-cook|thanksgiving|italian|beans-grains-and-legumes|side-dishes|4|fast|make-ahead|vegetarian|weeknight-dinner february-2008 recipes,farro-risotto 480994
Close