Farro is one grain that is stocked in the Josie + Nina pantry 24/7. I like it better than most short and long grain rices because of it’s chewy texture, nutty flavor and ability to absorb any flavors added to it. And that makes it the perfect choice for risotto..or as I call it farrotto.
Farrotto is the result from cooking farro as you would risotto. Once you try it, it’s going to become your favorite way to make this chewy ancient grain.
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Faster than risotto
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The great thing about farrotto is that cooks up in the same time as a pot of rice —20 minutes —less time than risotto with less stirring, That also means less attention is needed by the cook. Farrotto also ends up super creamy because of the starchy nature of farro.
It’s similar to my foolproof risotto recipe because most of the cooking happens under the lid.
Ingredient call outs
Consider parmesan farrotto a base recipe that you can build on by adding your favorite ingredients. Here’s what you’ll need:
Equipment tip
Use a wide skillet with high sides and a lid that fits securely.
How to make creamy parmesan farrotto
Before starting. Heat broth in a sauce pan and keep warm.
If you only have whole farro (it’ll say on the package), I recommend you pulse it in a blender for a couple of pulses to crack the hull which will allow the farro to absorb the broth and become creamy.
- Heat some olive oil in a skillet with high sides (and has a lid that fits) over medium heat. Add in chopped onion and saute lightly until translucent, about 5 minutes. Add in minced garlic.
- Pour in farro and toast for about 3 minutes. Keep an eye that it doesn’t get too dark.
- Season with salt and pepper and pour in wine, if using. Cook for 2 minutes until absorbed by farro.
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20 Minute Creamy Parmesan Farrotto
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Ingredients
- 3 cups chicken broth, vegetable can be used; or more
- 1 Tablespoon olive oil
- 3 Tablespoons butter, divided
- ½ onion , finely chopped
- 3 cloves garlic , minced
- 1 cup farro, I use Trader Joe's 10 Minute Farro; semi-pearled
- ½ cup dry white wine
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ cup Parmesan cheese, freshly grated
- ½ cup fresh parsley, chopped
Instructions
- Heat broth in a saucepan over medium low heat and keep on simmer.3 cups chicken broth
- To a wide skillet with sides, melt 1 Tbsp butter with 1 Tbsp olive oil. When bubbling, add onions and saute on medium low heat until translucent about 4-5 minutes. You don’t want them to brown.1 Tablespoon olive oil, 3 Tablespoons butter, ½ onion
- Add garlic and stir for about 30 seconds until fragrant.3 cloves garlic
- Pour in farro and toast for 3 minutes, stirring occasionally.1 cup farro
- Add wine and raise the heat to medium and cook until most of the liquid has been absorbed.½ cup dry white wine
- Add in 2 ladles (1 cup) warm chicken broth and cook for at least 2 minutes until it’s absorbed. Add in the salt and pepper. Adjust the heat accordingly if the stock is absorbed too quickly or too slowly. Add all but 1 cup of stock1 teaspoon kosher salt, ½ teaspoon black pepper
- [If making ahead, stop here and store the risotto in an airtight container in the fridge before proceeding with the next steps]
- Right before serving, remove the pan from the heat and stir in the cheese and butter until mixed in and melted. Then stir in the final cup of stock and serve immediately sprinkled with additional parmesan cheese and fresh parsley. Correct for seasoning as necessary.½ cup Parmesan cheese, ½ cup fresh parsley
