CRACKED FARRO RISOTTO (FARROTTO) WITH PARSLEY AND MARJORAM
Finally, a way to make something as comforting as an Italian rice risotto using farro. The chef Barry Maiden revealed this ingenious method to me. Soak the farro, drain and then crack the grains slightly in a food processor. This allows the thickly hulled wheat berries to release their starch, creating the creamy sauce that defines the dish. Farro has so much flavor and the resulting farrotto is much more robust than a rice risotto. It needs little more than fresh herbs as embellishment, but of course you could add any vegetable you like to use in risotto.
Provided by Martha Rose Shulman
Categories dinner, main course, side dish
Time 40m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Several hours or the day before you plan on serving the farrotto, place farro in a bowl and pour on 2 cups boiling water. Let sit for 3 hours, or refrigerate overnight.
- Drain farro and place in a food processor fitted with steel blade. Pulse 5 to 10 times. Scrape down sides of bowl and pulse again 5 to 10 times. Some, but not all of the farro should be broken. Scrape into a bowl.
- Put your stock or broth into a saucepan and bring it to a simmer on the stove, with a ladle nearby or in the pot. Make sure that it is well seasoned.
- Heat oil in a wide, heavy skillet or saucepan over medium heat. Add shallots or onion and cook gently until just tender, 3 to 5 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add farro and stir over medium heat until grains dry out a bit and begin to crackle. Add wine and cook, stirring, until wine is no longer visible in pan.
- Stir in enough of the simmering stock or broth to just cover the farro. The stock should bubble slowly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, not too fast and not too slowly, adding more stock when the farro is almost dry and stirring often, until mixture is creamy and farro is tender, about 25 minutes. Taste, adjust salt, and add pepper.
- Add another ladleful or two of stock to the pan. Stir in the parsley, marjoram and Parmesan, and remove from heat. The mixture should be creamy. Serve right away in wide soup bowls or on plates.
Nutrition Facts : @context http, Calories 475, UnsaturatedFat 11 grams, Carbohydrate 58 grams, Fat 16 grams, Fiber 7 grams, Protein 23 grams, SaturatedFat 4 grams, Sodium 1561 milligrams, Sugar 13 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Attia Qazi
[email protected]This farrotto recipe is a great way to use up leftover farro. I had some cooked farro in the fridge and decided to try this recipe. It turned out great! The farrotto was creamy and flavorful, and the parsley and marjoram added a nice touch of freshne
Mr Waheed
[email protected]I made this recipe for a dinner party and it was a huge hit! Everyone loved the farrotto and asked for the recipe. I will definitely be making this again.
Malik Mason
[email protected]This recipe is a keeper! The farrotto was cooked perfectly and the flavors were amazing. I will definitely be making this again and again.
Joseph Kiema
[email protected]I'm not sure what went wrong, but my farrotto turned out terrible. It was undercooked and the flavors were all wrong. I won't be making this recipe again.
ibraheem channel
[email protected]This recipe was a huge disappointment. The farrotto was mushy and the flavors were muddled.
Jaheem Tull
[email protected]The farrotto was a bit too dry for my liking. I think I would add more liquid next time.
ZONe
[email protected]This recipe was a bit too bland for my taste. I think it could have used more herbs and spices.
Md jebin Official
[email protected]I'm not a huge fan of farro, but this recipe changed my mind! The farrotto was creamy and flavorful, and the parsley and marjoram added a nice touch of freshness. I will definitely be making this again.
Ansa Mahjabeen
[email protected]This farrotto recipe is easy to follow and the results are amazing! The farrotto was cooked perfectly and the flavors were divine. I highly recommend this recipe to anyone looking for a delicious and impressive meal.
Rodrigo Rodgers
[email protected]I was skeptical about this recipe at first, but I'm so glad I tried it! The farrotto was surprisingly delicious. The farro had a great texture and the flavors were spot-on. I will definitely be making this again.
paul mora
[email protected]This recipe is a great way to use up leftover farro. I had some cooked farro in the fridge and decided to try this recipe. It turned out great! The farrotto was creamy and flavorful, and the parsley and marjoram added a nice touch of freshness. I wil
Henry boakye
[email protected]I've made this farrotto recipe several times now and it's always a hit! The flavors are so well-balanced and the dish is always cooked perfectly. I love that it's a one-pot meal, so cleanup is a breeze. Definitely one of my go-to recipes.
Ishrat Dawlatzai
[email protected]This farrotto recipe was a delightful surprise! The combination of farro, parsley, and marjoram created a unique and flavorful dish that was both comforting and satisfying. The farro had a lovely nutty flavor and the herbs added a nice pop of freshne