Active Time
N/A
Total Time
45 MIN
Yield
Serves : 4

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. Slideshow: More Risotto Recipes

How to Make It

Step 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.

Step 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.

Step 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.

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