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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A whole grain spin off of traditional white rice risotto. Ingredients:
2 pints vegetarian chicken broth (or stock of your choice) |
2 tablespoons olive oil |
1 large onion, finely chopped |
2 garlic cloves, finely chopped |
5 stalks celery, finely chopped |
2 cracked farro, whole |
1 cup dry vermouth (or a dry white wine) |
1 tablespoon butter |
2 tablespoons parmesan cheese |
Directions:
1. Heat stock in its own pan.
2. In a separate heavy bottom sauce pan, place olive oil and 1/2T butter.
3. Add to oil and butter the onion, garlic, and celery, and cook over very low heat for about 15 minutes, until all vegetables are soft, and not colored.
4. At this point, add the Farro and turn up the heat to medium.
5. The Farro will be slightly frying, keep stirring.
6. After a minute or two, add the vermouth, and keep stirring.
7. Once wine has cooked into faro, add a good ladle of stock.
8. Turn down the heat to a simmer, and keep stirring and adding stock as the farro absorbs liquid.
9. After about 15 minutes, check for doneness.
10. The farro should be chewy, but soft - not crunchy.
11. If it is not finished, keep adding stock and stirring until you are happy with the texture. Remember, faro is a chewy grain.
12. Once finished, add the rest of the butter, and the parmesan cheese.
13. Cover with lid off heat and allow to rest for 2 minutes.
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