Farro, Farro!

My friend and Pastor and his family have a song that uses the words Pharaoh, Pharaoh in the refrain.  It's kind of a crazy song from Michigan folk but, I can't help but think of it every time I use Farro in cooking....  Thanks Trittens.....  A LOT!!!!!!

Anyways, I got to do a stage demo in Cincinnati last week for our company and utilized farro in the form of risotto for a seasonal fall dish.  It was quite yummy to steal a phrase from another Michigan friend (Scott Simpson).  I hope you enjoy.  I will post the other recipes that make up this delicious fall dish in the coming days...

Cheers!

Quinney

Farro Risotto

1 c. farro

¼ c. chopped yellow onion

3 T. salted butter

4 c. vegetable stock

1 c. heavy cream

¼ c. mascarpone cheese

¼ c. fresh shaved Asiago cheese

Kosher salt & cracked black pepper (to taste)

Method:

1. In large sauté pan, heat butter with yellow onions until translucent over medium heat.
2. add farro and toast for about 1-2 minutes.  Turn heat down to medium low.
3. add stock a ladle at a time to cover the farro.
4. simmer, stirring every 1-2 minutes.
5. when al dente is reached, add heavy cream, mascarpone cheese and Asiago.  Season with salt and pepper.