Name: Pecan Farro Risotto
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Cuisine: italian
Ingredients: 1 tablespoon extra-virgin olive oil; 1 shallot, minced; 1 bay leaf; 1 cup farro; 4 cups low-sodium chicken stock, kept warm; 1/2 cup Pecans, toasted and crushed; 1/4 cup Parmigiano-Reggiano, grated; 2 tablespoons unsalted butter

Level: Easy

Total: 30 min
Active: 5 min

Yield: 4 servings

Ingredients

Deselect All

1 tablespoon extra-virgin olive oil

1 shallot, minced

1 bay leaf

1 cup farro

4 cups low-sodium chicken stock, kept warm

1/2 cup Pecans, toasted and crushed

1/4 cup Parmigiano-Reggiano, grated

2 tablespoons unsalted butter

Directions

Warm the olive oil in a pot over medium heat, and then add the shallot. Cook for 2 to 3 minutes to bring out its natural flavor, but do not caramelize. Add the bay leaf and farro and toast for another 3 to 4 minutes, stirring occasionally.
Gently add 1/2 cup of chicken stock and stir until the farro has almost completely absorbed the liquid but isn’t quite dry, about 5 minutes. Continue stirring in chicken stock in 1/2 cup increments, seasoning with salt as you go. After 15 to 20 minutes, taste the farro for texture and then stir in 1/4 cup of the pecans to soften and flavor the risotto as it finishes cooking. When the farro is just shy of al dente, lower the heat and stir in the butter, shaking the pot to incorporate air. Add all but a tablespoon of Parmigiano and 2 more tablespoons of pecans.
To serve, ladle the risotto into a shallow bowl. Finish with the remaining Parmigiano and pecans.