Cracked Farro Risotto Farrotto With Parsley And Marjoram Recipes

CRACKED FARRO RISOTTO (FARROTTO) WITH PARSLEY AND MARJORAM

Cracked Farro Risotto (Farrotto) With Parsley and Marjoram image

Finally, a way to make something as comforting as an Italian rice risotto using farro. The chef Barry Maiden revealed this ingenious method to me. Soak the farro, drain and then crack the grains slightly in a food processor. This allows the thickly hulled wheat berries to release their starch, creating the creamy sauce that defines the dish. Farro has so much flavor and the resulting farrotto is much more robust than a rice risotto. It needs little more than fresh herbs as embellishment, but of course you could add any vegetable you like to use in risotto.

Provided by Martha Rose Shulman

Categories dinner, main course, side dish

Time 40m

Yield Serves 4

Number Of Ingredients 12

Ingredients

1 cup (7 ounces) farro
2 cups boiling water
7 cups chicken, vegetable or garlic stock or broth
2 tablespoons extra virgin olive oil
2 shallots, minced, or 1/2 cup finely chopped onion
2 garlic cloves, minced
1/2 cup dry white wine
Salt to taste
Freshly ground pepper to taste
1/4 cup minced flat leaf parsley
1 to 2 tablespoons chopped fresh marjoram
1/4 to 1/2 cup freshly grated Parmesan

Steps:

Several hours or the day before you plan on serving the farrotto, place farro in a bowl and pour on 2 cups boiling water. Let sit for 3 hours, or refrigerate overnight.
Drain farro and place in a food processor fitted with steel blade. Pulse 5 to 10 times. Scrape down sides of bowl and pulse again 5 to 10 times. Some, but not all of the farro should be broken. Scrape into a bowl.
Put your stock or broth into a saucepan and bring it to a simmer on the stove, with a ladle nearby or in the pot. Make sure that it is well seasoned.
Heat oil in a wide, heavy skillet or saucepan over medium heat. Add shallots or onion and cook gently until just tender, 3 to 5 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add farro and stir over medium heat until grains dry out a bit and begin to crackle. Add wine and cook, stirring, until wine is no longer visible in pan.
Stir in enough of the simmering stock or broth to just cover the farro. The stock should bubble slowly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, not too fast and not too slowly, adding more stock when the farro is almost dry and stirring often, until mixture is creamy and farro is tender, about 25 minutes. Taste, adjust salt, and add pepper.
Add another ladleful or two of stock to the pan. Stir in the parsley, marjoram and Parmesan, and remove from heat. The mixture should be creamy. Serve right away in wide soup bowls or on plates.

Nutrition Facts : @context http, Calories 475, UnsaturatedFat 11 grams, Carbohydrate 58 grams, Fat 16 grams, Fiber 7 grams, Protein 23 grams, SaturatedFat 4 grams, Sodium 1561 milligrams, Sugar 13 grams

FARRO RISOTTO

Farro Risotto image

Provided by Giada De Laurentiis

Time 1h15m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 cup farro
6 cups low-sodium chicken broth
3 tablespoons olive oil
2 tablespoons unsalted butter
1 large or 2 small shallots, chopped
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/3 cup white wine, such as Pinot Grigio
1/3 cup dried currants or raisins
1/4 cup pine nuts, toasted (see Cook's Note)
2/3 cup crumbled feta cheese
3 tablespoons chopped fresh flat-leaf parsley

Steps:

In a medium bowl, mix together the farro and 4 cups of water. Soak for 30 minutes and drain well.
Heat the broth in a small saucepan and keep warm over low heat.
In a large saucepan or Dutch oven, heat the oil and butter over medium heat. Add the shallots and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until softened, about 2 minutes. Add the drained farro and cook, stirring constantly until toasted, about 3 minutes. Add the wine and stir constantly until evaporated, about 2 minutes. Add 1/2 cup of the hot broth and stir constantly until completely absorbed. Continue adding the remaining broth, 1/2 cup at a time, until the farro is creamy and cooked through, about 30 minutes. Turn off the heat and stir in the currants, pine nuts, feta cheese, and the remaining salt and pepper. Transfer to a bowl and serve.
Cook's Note: To toast the pine nuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, about 6 to 8 minutes. Cool completely before using.

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