Parmesan Farrotto
By Steve DunnPublished on March 28, 2016
Time
1¼ hours
Yield
Serves 6
Ingredients
Before You Begin
We prefer the flavor and texture of whole farro. Do not use quick-cooking or pearled farro. The consistency of farrotto is a matter of personal taste; if you prefer a looser texture, add more of the hot broth mixture in step 6.
Instructions
- Pulse farro in blender until about half of grains are broken into smaller pieces, about 6 pulses.
- Bring broth and water to boil in medium saucepan over high heat. Reduce heat to medium-low to maintain gentle simmer.
- Melt 2 tablespoons butter in large Dutch oven over medium-low heat. Add onion and cook, stirring frequently, until softened, 3 to 4 minutes. Add garlic and stir until fragrant, about 30 seconds. Add farro and cook, stirring frequently, until grains are lightly toasted, about 3 minutes.
- Stir 5 cups hot broth mixture into farro mixture, reduce heat to low, cover, and cook until almost all liquid has been absorbed and farro is just al dente, about 25 minutes, stirring twice during cooking.
- Add thyme, 1 teaspoon salt, and 3/4 teaspoon pepper and continue to cook, stirring constantly, until farro becomes creamy, about 5 minutes.
- Remove pot from heat. Stir in Parmesan, parsley, lemon juice, and remaining 2 tablespoons butter. Season with salt and pepper to taste. Adjust consistency with remaining hot broth mixture as needed. Serve immediately.
Time
1¼ hoursYield
Serves 6Ingredients
Ingredients
Ingredients
Why This Recipe Works
The biggest challenge to making a satisfying farrotto is having it achieve the proper texture. We found that cracking about half the farro in a blender was the key to freeing enough starch from the grains to create a creamy, risotto-like consistency. Adding most of the liquid up front and cooking the farrotto in a lidded Dutch oven helps the grains cook evenly and means we didn’t have to stir constantly—just twice before stirring in the flavorings. We created variations with vegetables, which turn this simple side into a satisfying main course.
Before You Begin
We prefer the flavor and texture of whole farro. Do not use quick-cooking or pearled farro. The consistency of farrotto is a matter of personal taste; if you prefer a looser texture, add more of the hot broth mixture in step 6.
Instructions
- Pulse farro in blender until about half of grains are broken into smaller pieces, about 6 pulses.
- Bring broth and water to boil in medium saucepan over high heat. Reduce heat to medium-low to maintain gentle simmer.
- Melt 2 tablespoons butter in large Dutch oven over medium-low heat. Add onion and cook, stirring frequently, until softened, 3 to 4 minutes. Add garlic and stir until fragrant, about 30 seconds. Add farro and cook, stirring frequently, until grains are lightly toasted, about 3 minutes.
- Stir 5 cups hot broth mixture into farro mixture, reduce heat to low, cover, and cook until almost all liquid has been absorbed and farro is just al dente, about 25 minutes, stirring twice during cooking.
- Add thyme, 1 teaspoon salt, and 3/4 teaspoon pepper and continue to cook, stirring constantly, until farro becomes creamy, about 5 minutes.
- Remove pot from heat. Stir in Parmesan, parsley, lemon juice, and remaining 2 tablespoons butter. Season with salt and pepper to taste. Adjust consistency with remaining hot broth mixture as needed. Serve immediately.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Key Equipment
Keep Exploring
0 Comments