Farrotto With English Peas And Morels Recipes

MUSHROOM AND PEA FARROTTO

Steps:

• Heat a 3 1/2-quart pan over medium-high heat. Add 2 tablespoons of the oil and heat for 30 seconds. Add the mushrooms to the pan and cook, stirring often, until golden brown and all of the water cooks out, 8 to 10 minutes. Remove the mushrooms to a plate with a slotted spoon. Add the remaining 2 tablespoons oil and the leeks. Reduce the heat to medium and cook the leeks, stirring often, until soft and fragrant, about 3 minutes. Add the garlic and salt and cook 1 more minute. Add the farro to the pan and stir to coat the grains in the oil and toast slightly, 2 to 3 minutes. Deglaze with the wine and stir. Cook the farro, stirring occasionally, until the wine evaporates almost completely, about 8 minutes. Add the broth in 1-cup increments, cooking until the liquid almost completely evaporates before adding the next increment; this will take about 45 minutes to complete. Remember to stir often to create a creamy texture.
• When the farro is tender and absorbs almost all of the liquid, stir in the mushrooms, Parmigiano-Reggiano, Pecorino Romano and butter. Continue to stir until the butter is melted in and the mixture is creamy. Stir in the peas at the last minute and serve.

CRAB FARROTTO WITH PEAS

Steps:

• Add a splash of olive oil to a medium saucepot and heat over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the farro and toast for another few minutes until it smells nutty. Add the white wine and reduce by half. Season with salt and stir.
• Start to add the lobster stock by the ladleful, stirring occasionally and cooking until starting to thicken. Keep adding more stock as the liquid gets absorbed. Once thickened, after about 30 minutes, stir in the peas, crab, Parmesan, butter, pea shoots, marjoram, parsley, chives and lemon zest and juice. Use a wooden spoon to whip by hand until creamy, a couple of minutes. Serve in bowls.

FARROTTO WITH TOMATOES AND PECORINO

Steps:

• Rinse the farro in a fine sieve and rinse under cool running water. Transfer to a large, heavy saucepan and cover with 1 1/2 inches of water. Add the salt and bouquet garni. Bring to a boil, reduce heat and allow to simmer, uncovered, for 15 minutes. Drain, and spread the farro in a shallow pan to cool off. Drizzle with 1 tablespoon of the olive oil, mix well and let rest.
• Place a heavy saucepan over medium-high heat, add 4 tablespoons of oil and the garlic, and saute for 1 minute. Add the tomatoes, 5 basil leaves and hot red pepper to taste. Add the farro, mix very well and add 1/4 cup of the vegetable broth.
• Cook over medium heat, stirring slowly and constantly. Add more broth when the farro has absorbed the previous liquid. Keep adding broth until the farro is tender but still has a bit of bite, about 17 minutes.
• Stir in the grated Pecorino, the remaining basil leaves and the rest of the oil. Stir well. Season to taste with salt and pepper.
• Serve the farrotto in soup bowls, topped with shaved Pecorino, if desired.

FARROTTO WITH ENGLISH PEAS AND MORELS

Steps:

• Place the stock in a saucepan and set over low heat to keep hot.
• In a large saucepan or pot over high heat, bring salted water to a boil. Prepare an ice bath in a strainer set into a large bowl. Add the peas to the boiling water and blanch for 2 minutes. Immediately transfer to the ice bath. When cool, drain and reserve.
• In a high-sided sauté pan or Dutch oven over medium-high heat, heat 2 tablespoons of the butter. Add the garlic and onion and sauté for 2 to 3 minutes. Add the farro and stir to coat. Add the wine and cook, stirring occasionally, until the wine is absorbed, 5 to 6 minutes.
• Add 1 cup of the stock. Cook until the liquid is almost completely absorbed, 6 to 7 minutes, stirring occasionally.
• While the farrotto is cooking, heat the olive oil in a medium sauté pan over medium-high heat. Add the morels and sauté until tender, 4 to 5 minutes. Remove from the heat and reserve.
• Add 1 more cup stock to the farrotto. Continue cooking until the liquid is almost completely absorbed, 6 to 7 minutes, stirring occasionally. Add 1/2 cup more stock. When the liquid is nearly absorbed, taste the farrotto. It should be nearly tender with some resilience. Add the peas and the morel mixture with an additional 1/4 cup stock. Stir, and season to taste with salt and pepper. Remove from the heat and fold in the cheese and the remaining 4 tablespoons butter. Sprinkle with parsley and serve.