Farro-Rice Risotto with Leeks, Herbs and Lemon
September 10, 2012
This past week, the New York Times had a group of risottos in it’s “Recipes for Health” column that combined different grains or rices with the traditional risotto rice, Arborio. They all caught my eye, but I started with this one because I have wanted to make something with farro for a while and have not. This dish is a WOW! The herbs and lemon add freshness to the taste and the farro creates a wonderful chewy mouth appeal. We served with an Italian Orvieto white wine and a green salad. This falls into the “easy” category except for the need to stand at the stove and stir for about 40 minute. Totally worth it!
NOTE: I like this blog post from The Chef In You about farro and how to cook it. I found “pearled” farro in bulk at our local coop. It also comes in semi-pearled and non-pearled varieties, the latter of which needs to be pre-soaked. If you can’t find it locally, you can order from Amazon or here.
Makes 6 servings
6 cups chicken stock or vegetable stock (I used chicken)
2 tablespoons extra virgin olive oil
1 pound leeks, white and light green parts only, rinsed thoroughly of sand
Salt to taste
2 plump garlic cloves, minced
2/3 cup Arborio rice
1/2 cup dry white wine
3 cups cooked farro (1 cup uncooked)
2 cups chopped fresh herbs, like parsley, basil, chives, thyme (I used a cup of parsley, a cup of basil and 2 tablespoons lemon thyme)
Freshly ground pepper
2 ounces grated Parmesan (1/2 cup)
2 tablespoons fresh lemon juice
Cook the farro according to directions and set aside.
Bring the stock to a simmer in a saucepan, then turn the heat to low. Make sure this is on a burner handy to the main pan you will cook the risotto in.
Heat the oil a large saute pan or heavy saucepan on medium heat. Add the leeks and cook, stirring, until they begin to soften, about 3 minutes. Add a generous pinch of salt, the garlic and the rice. Cook, stirring, for about 3 more minutes.
Stir in the wine and cook over medium heat, stirring constantly until absorbed and almost evaporated. Next, stir in a ladleful or two of the simmering stock – enough to just cover the rice. The stock should bubble slowly (adjust heat accordingly). Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, not too fast and not too slowly, stirring often and adding more stock when the rice is almost dry, for 15 minutes.
Stir in the farro and more stock to cover and continue to cook, adding more stock as necessary and stirring often, for another 10 minutes or until the rice is cooked through but al dente. If it is still hard in the middle, you need to continue adding stock and stirring for another 5 minutes or so. Taste and adjust seasonings. NOTE: Make sure you watch for dryness and stir often as the mixture tended to stick once the farro was added.
Stir in the herbs and fresh pepper (be generous), add another ladleful of stock and continue to cook, stirring, for a minute. Finally, add the Parmesan and the lemon juice, stir together and remove from the heat. The risotto should be creamy; if it isn’t, add a little more stock. Stir once, taste and adjust seasonings, and serve. Prepare for your taste buds to be delighted!