- TOTAL TIME: 45 MIN
- SERVINGS: 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.
- 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
- 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.
- 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.
- 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.