Recipe courtesy of David Rocco
Farro Risotto al Chianti
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 679
- Total Fat
- 21
- Saturated Fat
- 6
- Carbohydrates
- 86
- Dietary Fiber
- 14
- Sugar
- 5
- Protein
- 12
- Cholesterol
- 15
- Sodium
- 35
- Total: 1 hr 10 min
- Prep: 20 min
- Cook: 50 min
Ingredients
1/4 cup extra-virgin olive oil
3 shallots, diced
14 ounces farro or wheat berries
3 cups Chianti Classico wine
2 cups vegetable stock
2 tablespoons unsalted butter
Freshly grated Parmigiano-Reggiano cheese
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.