Farrotto
10m prep 30m cook 40m ready
A creamy farro risotto made with chicken broth, onion, white wine, and Parmesan cheese. This hearty dish is a satisfying twist on traditional risotto.
Ingredients
- 8 cups chicken broth
- 2 tablespoons butter or olive oil
- 1 medium onion, minced
- (1 teaspoon salt, if using unsalted chicken broth)
- 2 cups Arborio or other risotto rice
- (½ cup dry white wine)
- 1 to 1½ cups grated Parmesan, to taste (4 to 6 ounces)
- 2 tablespoons butter
- Salt and black pepper
Let's Cook
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Step 1.
Whole-grain farro will not work very well using this method, so double-check to make sure that the farro you use is labeled “semi-pearled” (or look for pale spots or abrasions on the grain).
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Step 2.
Proceed as for Risotto, using 2 cups semi-pearled farro instead of rice. You will likely need to use all 8 cups broth.
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