Farro Risotto

• Produce

  • 1/2 Onion, small

• Canned Goods

  • 5 cups Chicken stock

• Pasta & Grains

  • 1 cup Farro

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 Kosher salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 tbsp Butter, unsalted
  • 1/4 cup Parmesan, grated

• Beer, Wine & Liquor

  • 1/2 cup White wine, dry

Found on food52.com

Description

Ingredients

• 1 cup farro
• 5 cups chicken stock
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• Kosher salt
• 1/2 small onion, finely chopped
• 1/2 cup dry white wine
• 1/4 cup grated Parmesan, plus more to taste
• Freshly ground black pepper

Directions

• Soak the farro in cold water to cover for 20 to 30 minutes. Drain and combine with the chicken stock in a medium, heavy saucepan. Bring to a boil over high heat, then cover and reduce the heat so the farro is bubbling gently; cook until just tender, 15 to 20 minutes. Drain the farro over a bowl so that you can reserve whats left of the cooking liquid, and set both aside in a warm place.
• Rinse the saucepan and add the butter and olive oil, setting it over medium heat. When the butter has melted, add the onion and a generously pinch of salt, and cook gently until the onion is translucent, about 5 minutes. Pour in the wine, turn up the heat a little, and simmer until the wine is reduced by about two-thirds, another 5 minutes or so. Add the farro and cook for a couple of minutes, stirring occasionally, until heated through. Fold in the Parmesan, adding enough of the reserved chicken stock to get a slightly creamy consistency. Fold in more Parmesan and/or salt if necessary, and several grinds of black pepper. Serve immediately, or cover and reheat gently before serving, adding more liquid as necessary.