Farro Risotto Bianco

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 pints vegetarian chicken broth (or stock of your choice)
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, finely chopped
• 5 stalks celery, finely chopped
• 2 cracked farro, whole
• 1 cup dry vermouth (or a dry wine)
• 1 tablespoon butter
• 2 tablespoons parmesan cheese

Recipe

• 1 heat stock in its own pan.
• 2 in a separate heavy bottom sauce pan, place olive oil and 1/2t butter.
• 3 add to oil and butter the onion, garlic, and celery, and cook over very low heat for about 15 minutes, until all vegetables are soft, and not colored.
• 4 at this point, add the farro and turn up the heat to medium.
• 5 the farro will be slightly frying, keep stirring.
• 6 after a minute or two, add the vermouth, and keep stirring.
• 7 once wine has cooked into faro, add a good ladle of stock.
• 8 turn down the heat to a simmer, and keep stirring and adding stock as the farro absorbs liquid.
• 9 after about 15 minutes, check for doneness.
• 10 the farro should be chewy, but soft - not crunchy.
• 11 if it is not finished, keep adding stock and stirring until you are happy with the texture. remember, faro is a chewy grain.
• 12 once finished, add the rest of the butter, and the parmesan cheese.
• 13 cover with lid off heat and allow to rest for 2 minutes.