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04/08 Farro Risotto: Nuttier, Healthier,Still Creamy

opinionatedchef | Apr 8, 200801:16 PM

Last week, we were served a wonderful creamy nutty Farro Risotto at Cortez in San Fran.
So yesterday I purchased farro (imported from Italy, sold at Savenors, Whole Foods, and Formaggio) . I googled Farro Risotto and found a good Epicurious recipe from Le Cirque in NYC. Barb Lynch has a recipe but it calls for some hvy. crm. and I didn't want to go there.
I figured Le Cirque was a pretty good reference!! I strayed from the recipe by: only adding a little evoo in the 20 min. precooking; using vermouth instead of red wine, and adding alot more parm. ( 3/4-1 c. ) than the 2 T. (Not important, but I also added some sauteed chanterelles). Really a beautiful dish. Nutty and unctuous, but w/o all the guilt of eating white rice. Hope some of you will try it.

Farro is not to be substituted.(Barley just does not cut it! )It is expensive but it is really special, IMO. I wonder if some U.S. farmer will start raising it; it is sooo great.


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