Makes 4 servings.
Traditional Risotto is made with Carnaroli rice, and it is quite time sensitive to prepare. If there is too little cooking time, the rice kernels will not release their starch and are too hard. If cooked too long, too much starch is released, making the rice too soft. Unlike Carnaroli, the farro grain is more chewy and does not have any starch to release. It is also not as time sensitive to prepare. I like to top the farro with steamed, sautéed vegetables such as mushrooms, asparagus, haricot vert, among many others.
INGREDIENTS
4 tablespoons unsalted butter
4 scallions, including green parts , sliced into thin rounds
1 1/3 cups pearled farro
¾ cup dry white wine
2 cups vegetable broth
½ cup grated imported Parmesan cheese, approx (See Note)
Kosher salt
Freshly ground black pepper
1 cup loosely packed flat leaf parsley, finely chopped
2-3 tablespoons heavy cream, optional
PREPARATION
In a medium enameled–lined saucepan (I prefer Creuset), melt 3 tablespoons butter. Add the scallions and sauté over low heat, until soft.
Add the farro and keep stirring with wooden spoon until farro is well coated with the butter.
Add the wine and stir until all the liquid is absorbed. YOU CAN DO THIS STEP AHEAD OF TIME.
In a separate small saucepan, bring the broth to a boil. Pour over the farro. Lower the heat, and cook covered for 15 - 20 minutes, stirring from time to time. The farro should be chewy and the liquid absorbed (if the farro is soft and the liquid is not absorbed, uncover it for a minute).
Add the remaining butter, parmesan cheese, parsley and heavy cream. Season to taste with parmesan cheese, salt and pepper.
Top with sautéed vegetables.
NOTE:
My favorite Parmesan cheeses come from the Reggiano region in Italy. Grated, it freezes very well.
