Farro Risotto Al Chianti
Serves: 4
Eda Schinner
1 January 1970
Based on User reviews:
45
Spice
49
Sweetness
39
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil400 g
Wheat Berries (farro or)2 cups
Vegetable Stock2 tbsps
Unsalted ButterDirections:
1
Heat the extra-virgin olive oil and 1 tablespoon butter in a large pot; add the shallots
2
Saute the shallots until they are translucent
3
Add the farro, stir and lightly toast and coat with the butter
4
Add 1 cup Chianti and let it reduce completely, stirring constantly
5
Ladle 1/2 cup vegetable stock at a time into the farro
6
Continue stirring, adding more vegetable stock as it evaporates
7
Repeat the process until the stock is gone
8
Continue the process using the remainder of the wine
9
Cook for another 12 to 15 minutes or until the farro is al dente
10
Stir in the grated Parmigiano cheese and the remaining butter
11
Transfer the risotto to a warm bowl and serve immediately