Late Summer Recipe Farro Risotto With Corn And Tomatoes

FARRO RISOTTO WITH SWEET CORN AND TOMATOES

Steps:

• Using a sharp knife, cut the corn kernels off the cob, cutting as close to the cob as possible. Set the kernels aside and reserve the cobs.
• Make the corn stock: Holding the cobs over a medium saucepan, use a spoon to scrape down the sides of the cobs to release any additional corn and juices. Break the cobs in half and add to the saucepan, along with 8 cups water and 1 teaspoon salt. Bring to a boil, lower the heat, and simmer for 15 minutes before starting the risotto. (Keep the stock and corn cobs simmering while you cook the risotto.)
• While the corn stock simmers, heat the oil and butter in a separate pot or Dutch oven over medium-low heat. Add the leeks and sauté until tender, 5 to 7 minutes. Add the farro and stir for 1 minute. Add the white wine and simmer until most of the liquid has evaporated.
• Increase the heat to medium and gradually add the corn stock, about 1 cup at a time, to the farro mixture. Cook, stirring occasionally, and adding more stock as the farro absorbs it.
• When the risotto has been cooking for 15 minutes, add the tomatoes, corn kernels, 1 teaspoon salt and 1/2 teaspoon pepper. Continue cooking, adding stock as necessary and stirring often, until the farro is tender, 10 to 15 more minutes. (You will use most - if not all - of the corn stock.) The risotto is done when the farro grains are tender and most of the liquid has been absorbed.
• Off the heat, stir in the Parmesan, tarragon and lemon zest. Season to taste with salt and pepper and serve immediately.

LATE SUMMER RECIPE: FARRO RISOTTO WITH CORN AND TOMATOES

Steps:

• Soak the farro in cold water for 20 minutes. Drain and rinse.
• In a medium saucepan, bring 8 cups of water to a boil. Stir in olive oil and farro. Reduce heat to medium and simmer for 15 minutes. Drain and set aside. In the same saucepan, add the chicken stock and warm over medium heat until hot but not boiling.
• In a heavy saucepan or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the onions until cook until just beginning to soften, about 3 minutes. Add the farro and stir until every grain is coated with butter, about 1 minute. Pour in the wine and simmer until the liquid evaporates.
• Add 1/2 cup stock and stir frequently until the liquid is absorbed. Continue adding the remaining stock, 1/2 cup at a time, not adding more until the previous amount is absorbed. (It will take longer with each addition.) Stir in the corn with the final addition of stock.
• Once all of the liquid has been absorbed and the farro is tender, about 20-25 minutes, fold in the remaining tablespoon butter (optional) and Parmesan cheese and stir until melted. Season with salt and pepper, to taste. Garnish individual bowls with tomatoes and fresh basil. Serve with extra Parmesan, if desired.