Cracked Farro Risotto Farrotto With Parsley And Marjoram Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

WILD MUSHROOM AND SUN-DRIED TOMATO FARROTTO (FARRO RISOTTO)



Wild Mushroom and Sun-Dried Tomato Farrotto (Farro Risotto) image

Provided by Guy Fieri

Categories     side-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 14

1 cup farro
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
3 cups assorted wild mushrooms (cremini, shiitake, oyster, wood ear), cleaned and roughly chopped
2 cloves garlic, minced
1 shallot, finely diced
1/2 cup dry white wine
6 cups (1 1/2 quarts) low-sodium chicken stock, warmed
1/2 cup diced rehydrated sun-dried tomatoes
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/2 cup finely grated Parmesan
1/2 cup sour cream
3 tablespoons chopped fresh flat-leaf parsley

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



Farro Risotto image

Provided by Giada De Laurentiis

Time 1h15m

Yield 4 servings

Number Of Ingredients 12

1 cup farro
6 cups low-sodium chicken broth
3 tablespoons olive oil
2 tablespoons unsalted butter
1 large or 2 small shallots, chopped
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/3 cup white wine, such as Pinot Grigio
1/3 cup dried currants or raisins
1/4 cup pine nuts, toasted (see Cook's Note)
2/3 cup crumbled feta cheese
3 tablespoons chopped fresh flat-leaf parsley

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



Cracked Farro Risotto (Farrotto) With Parsley and Marjoram image

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

1 cup (7 ounces) farro
2 cups boiling water
7 cups chicken, vegetable or garlic stock or broth
2 tablespoons extra virgin olive oil
2 shallots, minced, or 1/2 cup finely chopped onion
2 garlic cloves, minced
1/2 cup dry white wine
Salt to taste
Freshly ground pepper to taste
1/4 cup minced flat leaf parsley
1 to 2 tablespoons chopped fresh marjoram
1/4 to 1/2 cup freshly grated Parmesan

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
Aug 26, 2018 Parmesan Farrotto SERVES 6 VEG WHY THIS RECIPE WORKS Italian farrotto is essentially a risotto-style dish made with farro in place of the usual Arborio rice. Although it …
From dailymediterraneandiet.com


FARRO RISOTTO - WELL PLATED BY ERIN
Farro risotto (farrotto) is a hearty, healthy dinner bursting with cherry tomatoes, Parmesan, and herbs made using a no-stir method.
From wellplated.com


PICCOLO FARROTTO - FARRO RECIPES | ANSON MILLS - ARTISAN MILL GOODS
Whereas risotto graces plates of fish, veal, or chicken done in delicate sauces or braised, farrotto complements more ruggedly seasoned fare—grilled chicken, lamb, pork, or beef. …
From ansonmills.com


A FARROTTO FOR ALL SEASONS - CUP OF JO
Mar 30, 2022 When the farro is cooked (porridgy but still a little toothy, like risotto, 30 to 35 minutes), turn off the heat and stir in the remaining tablespoon butter, the Parmesan, and the …
From cupofjo.com


FARRO RISOTTO (FARROTTO) WITH RAMPS AND ROASTED …
May 15, 2019 Creamy farro risotto (aka farrotto) with all the best spring things like ramps, young garlic, chives, and roasted asparagus.
From brooklynsupper.com


CRACKED FARRO RISOTTO (FARROTTO) WITH PARSLEY AND MARJORAM
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 …
From cooking-nytimes-com.proxy.heal-wa.org


FARRO RISOTTO FROM NIGELLA LAWSON | THINGS I LIKE
Jan 16, 2015 Farro Risotto from Nigella Lawson. 1. Cover the dried porcini with 1/2 cup of recently boiled water, then fill the kettle and put it on the heat again if you are making up the broth with concentrate, cube, or powder. In a wide, …
From mimbly.com


CRACKED FARRO RISOTTO FARROTTO WITH PARSLEY AND MARJORAM/RECIPES ...
Method 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 …
From cookart.us


FARROTTO (FARRO RISOTTO) - MY SEQUINED LIFE
Oct 2, 2023 Enjoy hearty, nutritious farro prepared risotto-style in this creamy, ultra flavorful farrotto. It's a straight-forward recipe requiring no soaking.
From mysequinedlife.com


CRACKED FARRO RISOTTO FARROTTO WITH PARSLEY AND MARJORAM RECIPES
RECIPES FOR HEALTHY : CRACKED FARRO RISOTTO (FARROTTO) WITH PARSLEY … With read more this recipes you will get many information like nutrition information, …
From tfrecipes.com


CRACKED FARRO RISOTTO FARROTTO WITH PARSLEY AND MARJORAM RECIPES
The farro risotto was creamy and flavorful, and the parsley and marjoram added a lovely fresh flavor. I also added some chopped mushrooms and zucchini, which went really well with the …
From menuofrecipes.com


CRACKED FARRO RISOTTO (FARROTTO) WITH PARSLEY AND MARJORAM
Jul 26, 2015 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 …
From diningandcooking.com


HERBED FARRO RISOTTO (FARROTTO) WITH CRISPY SHALLOTS
Jan 17, 2021 A hearty bowl of herbed farro risotto (farrotto) with crispy shallots and parmesan. It’s the more nutritious version of classic risotto.
From theoriginaldish.com


BEST FARRO RISOTTO RECIPE - HOW TO MAKE FARRO RISOTTO
Jan 25, 2011 For this farro risotto recipe, cook the grain ahead of time in stock, then simply fold it into softened onion that’s been hit with a splash of wine and add some Parmesan.
From food52.com


FARROTTO WITH MUSHROOMS - ITALIAN FOOD FOREVER
Aug 8, 2023 In this recipe, the farro is mixed with sauteed mushrooms and cooked in the same method as you would risotto. I used a pound package of frozen mixed mushrooms, but you could use any mushrooms fresh or frozen …
From italianfoodforever.com


CREAMY FARRO RISOTTO - LIVE EAT LEARN
Feb 2, 2021 If you're hungry for risotto but looking for something a little healthier, then farro risotto is the perfect dish.
From liveeatlearn.com


PARMESAN FARROTTO - AMERICA'S TEST KITCHEN RECIPE
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.
From americastestkitchen.com


Related Search