Prep 10 mins
Cook 20 mins
A whole grain spin off of traditional white rice risotto.
- 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 white wine)
- 1 tablespoon butter
- 2 tablespoons parmesan cheese
- Heat stock in its own pan.
- In a separate heavy bottom sauce pan, place olive oil and 1/2T butter.
- 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.
- At this point, add the Farro and turn up the heat to medium.
- The Farro will be slightly frying, keep stirring.
- After a minute or two, add the vermouth, and keep stirring.
- Once wine has cooked into faro, add a good ladle of stock.
- Turn down the heat to a simmer, and keep stirring and adding stock as the farro absorbs liquid.
- After about 15 minutes, check for doneness.
- The farro should be chewy, but soft - not crunchy.
- If it is not finished, keep adding stock and stirring until you are happy with the texture. Remember, faro is a chewy grain.
- Once finished, add the rest of the butter, and the parmesan cheese.
- Cover with lid off heat and allow to rest for 2 minutes.