Farotto (Farro Risotto)

Farrotto
Serves 4 as a side, 2 as a main course

This recipe makes a risotto like grain dish, using the grain farro.
I was puzzled by farro for a while. I thought it looked like barley so it must be- it's not. Technically, farro is a type of wheat, emmer wheat. It was probably one of the first cultivated grains.

I love the idea of cooking with a vegetarian stock in place of chicken stock, but I think the flavor in most of the vegetarian stocks goes flat by the time your risotto is done. That's why I'll use the traditional trinity of onion, carrot and celery in the dish itself. When a vegetarian dish finishes cooking, the flavors have cooked and balanced but they are still bright. In a stock they would have cooked two times, once in the making of the stock, and once again when the stock is added to the dish during cooking.


2 tablespoons extra virgin olive oil, plus 1 more for drizzling at the end
1 tablespoon unsalted butter
1 small onion, finely chopped
1 cup dry white or red wine
1 medium carrot, finely chopped
1 cup farro
1 stalk celery, finely chopped
1/4 cup chopped parsley
2 teaspoons fresh thyme leaves
1/2 cup finely grated parmesan cheese

Heat oil and butter together in a medium saucepan over medium low heat. Add onion and carrot, sauté until onion is translucent and beginning to brown at the edges, about 8 minutes. Add the wine and celery turn the heat to high, simmering until the wine is syrupy and has almost evaporated, about 7 minutes.

Add the farro and 1 1/2 cups filtered water. Bring to a boil, reduce to a simmer, Cook stirring occasionally, about 35 minutes until farro is cooked through, most of the liquid is absorbed and the farro is lightly veiled in liquid. Stir in the parsley, thyme and parmesan cheese. Drizzle with an amazing high quality extra virgin olive oil.