Recipe courtesy of David Rocco
Recipe courtesy of David Rocco
Watch how to make this recipe.
Farro Risotto al Chianti
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- Level: Intermediate
- Total: 1 hr 10 min
- Prep: 20 min
- Cook: 50 min
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 679
- Total Fat
- 21 g
- Saturated Fat
- 6 g
- Carbohydrates
- 86 g
- Dietary Fiber
- 14 g
- Sugar
- 5 g
- Protein
- 12 g
- Cholesterol
- 15 mg
- Sodium
- 35 mg
- Level: Intermediate
- Total: 1 hr 10 min
- Prep: 20 min
- Cook: 50 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 679
- Total Fat
- 21 g
- Saturated Fat
- 6 g
- Carbohydrates
- 86 g
- Dietary Fiber
- 14 g
- Sugar
- 5 g
- Protein
- 12 g
- Cholesterol
- 15 mg
- Sodium
- 35 mg
Ingredients
Directions
- Heat the extra-virgin olive oil and 1 tablespoon butter in a large pot; add the shallots. Saute the shallots until they are translucent. Add the farro, stir and lightly toast and coat with the butter. Add 1 cup Chianti and let it reduce completely, stirring constantly.
- Ladle 1/2 cup vegetable stock at a time into the farro. Continue stirring, adding more vegetable stock as it evaporates. Repeat the process until the stock is gone.
- Continue the process using the remainder of the wine. Cook for another 12 to 15 minutes or until the farro is al dente.
- Stir in the grated Parmigiano cheese and the remaining butter. Transfer the risotto to a warm bowl and serve immediately.
