Farro is a wheat grain that doesn’t become as creamy and tender as Arborio rice in a true risotto, but this has a soft-chewy texture and hearty flavor.
|2||tablespoons olive oil|
|1||large onion, chopped|
|Salt and pepper, to taste|
|4||cloves garlic, finely chopped|
|½||cup dry red wine|
|2||tablespoons chopped fresh thyme|
|7||cups chicken stock, heated until hot|
|1½||cups dried Mission figs (hard stems discarded), sliced lengthwise|
|1||cup grated Parmesan|
1. In a large flameproof casserole over medium heat, heat the oil. When it is hot, add 2 tablespoons of the butter. When it melts, add the onion, salt, and pepper. Cook, stirring occasionally, for 8 minutes or until softened. Add the garlic and cook, stirring, for 2 minutes.
2. Add the farro and cook, stirring, for 5 minutes or until the farro starts to soften. Add the wine and stir until it evaporates. Stir in the thyme.
3. Add ½ cup of stock. Simmer, stirring almost constantly, until the liquid is absorbed. Continue to add stock, ½ cup at a time, stirring constantly, letting the farro absorb it before adding more. Total cooking time will be about 35 minutes or until the farro is chewy-tender and there’s enough creamy liquid in the pot so the farro isn’t dry.
4. Stir in the figs, ¾ cup of the Parmesan, and remaining 2 tablespoons of butter. Taste for seasoning and add more salt and pepper, if you like. Cover the pan and let the farro rest for 5 minutes.
5. Uncover and check the consistency. Add more stock or a little
water if the mixture seems dry. Ladle the risotto into bowls. Pass the remaining ¼ cup Parmesan separately.
Adapted from Matthew Lagace