WILD MUSHROOM AND SUN-DRIED TOMATO FARROTTO (FARRO RISOTTO)
Provided by Guy Fieri
Categories side-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Place the farro in a large pot of cold water and bring to a boil. Simmer for 15 to 20 minutes to par-cook the farro, and then drain and set aside.
- In a heavy-based pot, add the butter and oil. Add the mushrooms, garlic and shallots and saute until just tender, 3 to 5 minutes. Deglaze with the white wine. Add the drained farro and stir to combine. Add the chicken stock to the pot a little at a time, ensuring at each addition that the liquid has been completely absorbed by the farro. Keep stirring and adding the stock until the mixture is thick and creamy.
- Add the sun-dried tomatoes. Season with salt and pepper, and then add the Parmesan, sour cream and parsley.
FARRO RISOTTO
Provided by Giada De Laurentiis
Time 1h15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a medium bowl, mix together the farro and 4 cups of water. Soak for 30 minutes and drain well.
- Heat the broth in a small saucepan and keep warm over low heat.
- In a large saucepan or Dutch oven, heat the oil and butter over medium heat. Add the shallots and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until softened, about 2 minutes. Add the drained farro and cook, stirring constantly until toasted, about 3 minutes. Add the wine and stir constantly until evaporated, about 2 minutes. Add 1/2 cup of the hot broth and stir constantly until completely absorbed. Continue adding the remaining broth, 1/2 cup at a time, until the farro is creamy and cooked through, about 30 minutes. Turn off the heat and stir in the currants, pine nuts, feta cheese, and the remaining salt and pepper. Transfer to a bowl and serve.
- Cook's Note: To toast the pine nuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, about 6 to 8 minutes. Cool completely before using.
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
More about "cracked farro risotto farrotto with parsley and marjoram recipes"
PARMESAN FARROTTO - DAILY MEDITERRANEAN DIET
From dailymediterraneandiet.com
FARRO RISOTTO - WELL PLATED BY ERIN
From wellplated.com
PICCOLO FARROTTO - FARRO RECIPES | ANSON MILLS - ARTISAN MILL GOODS
From ansonmills.com
A FARROTTO FOR ALL SEASONS - CUP OF JO
From cupofjo.com
FARRO RISOTTO (FARROTTO) WITH RAMPS AND ROASTED …
From brooklynsupper.com
CRACKED FARRO RISOTTO (FARROTTO) WITH PARSLEY AND MARJORAM
From cooking-nytimes-com.proxy.heal-wa.org
FARRO RISOTTO FROM NIGELLA LAWSON | THINGS I LIKE
From mimbly.com
CRACKED FARRO RISOTTO FARROTTO WITH PARSLEY AND MARJORAM/RECIPES ...
From cookart.us
FARROTTO (FARRO RISOTTO) - MY SEQUINED LIFE
From mysequinedlife.com
CRACKED FARRO RISOTTO FARROTTO WITH PARSLEY AND MARJORAM RECIPES
From tfrecipes.com
CRACKED FARRO RISOTTO FARROTTO WITH PARSLEY AND MARJORAM RECIPES
From menuofrecipes.com
CRACKED FARRO RISOTTO (FARROTTO) WITH PARSLEY AND MARJORAM
From diningandcooking.com
HERBED FARRO RISOTTO (FARROTTO) WITH CRISPY SHALLOTS
From theoriginaldish.com
BEST FARRO RISOTTO RECIPE - HOW TO MAKE FARRO RISOTTO
From food52.com
FARROTTO WITH MUSHROOMS - ITALIAN FOOD FOREVER
From italianfoodforever.com
CREAMY FARRO RISOTTO - LIVE EAT LEARN
From liveeatlearn.com
PARMESAN FARROTTO - AMERICA'S TEST KITCHEN RECIPE
From americastestkitchen.com
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