Farrotto is a risotto-style dish made with farro instead of rice, but the similarity stops there. Farrotto has a greater depth and nuttiness than regular risottoānot better or worse, just different. It also produces a more textured final dish. Itās out of this world paired with springās first earthy morels and peas, which add sweetness and dots of color. For tips on cleaning morels, see page 34. Farro is emmer wheat, often erroneously called āspeltā in English; you can find true farro in fancy grocery stores or specialty Italian markets.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Place the stock in a saucepan and set over low heat to keep hot.
Step 2
In a large saucepan or pot over high heat, bring salted water to a boil. Prepare an ice bath in a strainer set into a large bowl. Add the peas to the boiling water and blanch for 2 minutes. Immediately transfer to the ice bath. When cool, drain and reserve.
Step 3
In a high-sided sautƩ pan or Dutch oven over medium-high heat, heat 2 tablespoons of the butter. Add the garlic and onion and sautƩ for 2 to 3 minutes. Add the farro and stir to coat. Add the wine and cook, stirring occasionally, until the wine is absorbed, 5 to 6 minutes.
Step 4
Add 1 cup of the stock. Cook until the liquid is almost completely absorbed, 6 to 7 minutes, stirring occasionally.
Step 5
While the farrotto is cooking, heat the olive oil in a medium sautƩ pan over medium-high heat. Add the morels and sautƩ until tender, 4 to 5 minutes. Remove from the heat and reserve.
Step 6
Add 1 more cup stock to the farrotto. Continue cooking until the liquid is almost completely absorbed, 6 to 7 minutes, stirring occasionally. Add 1/2 cup more stock. When the liquid is nearly absorbed, taste the farrotto. It should be nearly tender with some resilience. Add the peas and the morel mixture with an additional 1/4 cup stock. Stir, and season to taste with salt and pepper. Remove from the heat and fold in the cheese and the remaining 4 tablespoons butter. Sprinkle with parsley and serve.
