Farro Risotto With Fennel Recipes
FARRO RISOTTO
Provided by Giada De Laurentiis
Time 1h15m
Yield 4 servings
Number Of Ingredients 12
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.
FARRO RISOTTO WITH FENNEL
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Pulse 1 cup farro in a blender until about half is broken into smaller pieces. Cook 1 chopped shallot and 1 chopped small fennel bulb in 2 tablespoons butter in a medium saucepan over medium-high heat, 5 minutes. Stir in the farro and 1 teaspoon kosher salt. Add 4 cups water; bring to a simmer. Cook until the farro is tender, 15 to 20 minutes. Stir in 1/4 cup grated parmesan and 2 tablespoons mascarpone; season with salt and pepper. Top with shaved parmesan and chopped fennel fronds.
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FARRO RISOTTO WITH SAUTEED MUSHROOMS AND FENNEL
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- Rinse farro, drain and transfer to a pot along with 3 cups water. Add a pinch of salt. Bring farro to a boil, lower the heat and simmer for 20 minutes. Drain well and set aside.
- Cut off the fennel stalks and trim the core and tough outer layer from the bulb. Slice fennel lengthwise in half and cut into wedges.
- In a pan over medium high heat, add 2 tablespoons olive oil. When the oil is hot, add fennel and sautée on each side for about 3 minutes, until caramelized and slightly charred. Transfer to a paper towel and set aside.
- In another pan over medium high heat, add 1 tablespoon olive oil, mushrooms and carrots. Sautée until mushrooms are golden brown, about 5-6 minutes. Transfer to a bowl and set aside.
FARRO RISOTTO WITH CARAMELIZED APPLES AND FENNEL
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- This can be done concurrently with the risotto. In a large skillet over medium heat melt the butter with the olive oil and add the apples and fennel. Salt and stir.
- Add the chicken broth and apple cider to a saucepan. Maintain on a very low simmer during the cooking of the risotto.
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