Farro Risotto

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I have made risotto (w/ arborio rice many times so I am familiar with its preparation and have always had great results. I have never had farro but recently bought some and was anxious to try it. I soaked the farro for 30 minutes as the recipe stated but I don't think that was long enough. After adding the wine I waited for the grain to soak up the liquid. After 10 minutes there was still almost as much as what I added. I decided to add the stock anyway. The grains didn't absorb much of anything. I added more anyway, stirred and waited 5 minutes. I repeated this process for 30 minutes. The farro was still very firm. I finally gave up and added the rest of the broth and let it cook another 15 minutes. It was still very chewy but by this time it had cooked for almost an hour so I added the rest of the ingredients and we ate it anyway. I liked all the flavors and I might try this again with arborio rice but I won't try this with farro. I don't think this is the right grain for risotto.

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I am trying to make the confit for NY Eve. Sautee apples onions in butter w/ salt and pepper. Add cider vinegar and simmer?
Maple syrup. I had forgotten Thanks. Any lemon? I tried it with less vinegar, 2 apples 1 onion 2T maple syrup-pretty good

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I've been looking for the same recipe too. She sautéed apples and onions in oil and butter w/ salt and pepper. I think it was two table spoons of maple syrup and 1/3 apple cider vinegar. I don't recall any sugar, they syrup should make it sweet enough.

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I am looking for that same apple onion gorgonzola crostini recipe!! I remember she carmelized the onions and apples (not sure with butter or olive oil and then added some apple cider and maple syrup, just not sure how much?? Pretty sure she said something like 1/3 C of cider vinegar and looked like a couple tbsp of maple syrup. Then thick sliced the gorgonzola. Hmmmm, this one looks great and was hoping to have for NYE. To the batcave for testing...

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I am also looking for the Apple Onion Confit recipe...why is it not online?

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I am looking for the apple/onion/gorgonzola crostini recipe as well. Did anyone happen to catch this one?

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Dear FN, where is the recipe for the apple/onion bruschetta from this episode?

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Thanks for Michelle's review. I plan on trying this dish this week and will soak the farro. Happy Holidays !

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This came out delicious! It took at least 40 minutes to cook, and although I couldn't get my farro completely tender, when contrasted with the crunchy pine nuts, you can't tell. I wish I had known in advance that it had to be soaked for 30 minutes before cooking, since that made for a very late dinner! Overall it was a lot of work, but with a delicious outcome! I followed the recipe exactly as stated. I served it with Giada's Roman Chicken, which was a nice accompaniment.