Farrotto With English Peas And Morels Recipes

MUSHROOM AND PEA FARROTTO

Steps:

• Heat a 3 1/2-quart pan over medium-high heat. Add 2 tablespoons of the oil and heat for 30 seconds. Add the mushrooms to the pan and cook, stirring often, until golden brown and all of the water cooks out, 8 to 10 minutes. Remove the mushrooms to a plate with a slotted spoon. Add the remaining 2 tablespoons oil and the leeks. Reduce the heat to medium and cook the leeks, stirring often, until soft and fragrant, about 3 minutes. Add the garlic and salt and cook 1 more minute. Add the farro to the pan and stir to coat the grains in the oil and toast slightly, 2 to 3 minutes. Deglaze with the wine and stir. Cook the farro, stirring occasionally, until the wine evaporates almost completely, about 8 minutes. Add the broth in 1-cup increments, cooking until the liquid almost completely evaporates before adding the next increment; this will take about 45 minutes to complete. Remember to stir often to create a creamy texture.
• When the farro is tender and absorbs almost all of the liquid, stir in the mushrooms, Parmigiano-Reggiano, Pecorino Romano and butter. Continue to stir until the butter is melted in and the mixture is creamy. Stir in the peas at the last minute and serve.

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

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.

FARROTTO PRIMAVERA

Steps:

• In a deep skillet, heat 4 tablespoons of olive oil over medium heat. Add garlic and white parts of scallions. Cook, stirring, until scallions are translucent. Add farro and toast 2 to 3 minutes, stirring to prevent sticking.
• Add wine and cook until most of liquid is absorbed. Add 2 cups of stock, adjust heat and simmer until most of liquid is absorbed, 10 to 15 minutes. Add 2 more cups of stock. Simmer 5 to 7 minutes.
• Add peas and asparagus stems and cook 8 minutes, adding more stock as necessary. Add fava beans, scallion tops and asparagus tips. Cook 5 minutes. Add zucchini blossoms and parsley. Farro should be tender, but still have some crunch.
• Remove pan from heat and stir in Parmigiano, pesto and remaining oil. Stir vigorously so farro is smooth, adding stock if too dry. Season with pepper, salt and red-pepper flakes. Serve immediately.

FARROTTO WITH ENGLISH PEAS AND MORELS

Steps:

• Place the stock in a saucepan and set over low heat to keep hot.
• In a large saucepan or pot over high heat, bring salted water to a boil. Prepare an ice bath in a strainer set into a large bowl. Add the peas to the boiling water and blanch for 2 minutes. Immediately transfer to the ice bath. When cool, drain and reserve.
• In a high-sided sauté pan or Dutch oven over medium-high heat, heat 2 tablespoons of the butter. Add the garlic and onion and sauté for 2 to 3 minutes. Add the farro and stir to coat. Add the wine and cook, stirring occasionally, until the wine is absorbed, 5 to 6 minutes.
• Add 1 cup of the stock. Cook until the liquid is almost completely absorbed, 6 to 7 minutes, stirring occasionally.
• While the farrotto is cooking, heat the olive oil in a medium sauté pan over medium-high heat. Add the morels and sauté until tender, 4 to 5 minutes. Remove from the heat and reserve.
• Add 1 more cup stock to the farrotto. Continue cooking until the liquid is almost completely absorbed, 6 to 7 minutes, stirring occasionally. Add 1/2 cup more stock. When the liquid is nearly absorbed, taste the farrotto. It should be nearly tender with some resilience. Add the peas and the morel mixture with an additional 1/4 cup stock. Stir, and season to taste with salt and pepper. Remove from the heat and fold in the cheese and the remaining 4 tablespoons butter. Sprinkle with parsley and serve.