Farro Risotto

FARRO RISOTTO

Farro is a healthy grain grown in Italy, Asia and the Middle East. It is not spelt but is often mistaken for it. It has found a new audience for its slightly chewy, full-flavoured taste. If unavailable, use spelt or barley.
Ingredients:
3 tbsp (45 mL) olive oil
1 cup (250 mL) chopped onion
2 cups (500 mL) farro
10 cups (2.5 L) chicken or vegetable stock
¼ cup (60 mL) whipping cream
3 tbsp (45 mL) butter
Salt and freshly ground pepper
¼ cup (60 mL) chopped parsley

1 Heat oil in heavy pot over medium heat. Add onion and sauté for 2 minutes, or until softening. Add farro and sauté for 1 minute longer.

2 Add 4 cups (1 L) stock and let simmer briskly until partially absorbed, 5 to 6 minutes. Add 4 more cups (1 L) of stock and increase heat to medium-high. Boil, stirring occasionally until most of the water has been absorbed, 15 to 18 minutes. Add remaining stock and cook for 8 to 10 more minutes or until farro is al dente and creamy. Add water if needed if the farro is not quite cooked. Stir in cream and butter. Remove from heat.

3 Season with salt and pepper and stir in parsley.