Farro Risotto – The Spring Edition

My technique for cooking farro does not change with the seasons.  It’s a two step process.  First, I cook the farro in stock with minced aromatics (shallot, garlic, fresh herbs) until al dente.  It should be nice and chewy.  Often I will not cook it any farther using it in a salad instead.

The second steps loosely follows the technique for making fried rice.  I melt butter in a sauce pan.  Next, in goes the farro with a splash or two of stock.  Now I don’t stir the pot.  I want the farro to brown as the stock reduces and evaporates. To finish I will add another knob or two of butte and minced herbs.  As it’s spring my choice would be chives, parsley, and mint fresh from the garden.

Tonight this is a vegetarian dish with roasted asparagus and porcini mushrooms taking center stage.  I slice the mushrooms into quarters.  The pieces will roast in the oven with garlic and rosemary.  The asparagus will roast for only a few minutes as everything else finishes cooking.

Pair this with a young Langhe Nebbiolo, Okanagan Gamay, or Gigondas.