Food & dining
    Next Score View the next score

    Recipe for Farro risotto with dried figs

    Serves 4

    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.

    2tablespoons olive oil
    4tablespoons unsalted
    butter
    1large onion, chopped
    Salt and pepper, to taste
    4cloves garlic, finely chopped
    2cups farro
    ½cup dry red wine
    2tablespoons chopped fresh thyme
    7cups chicken stock, heated until hot
    cups dried Mission figs (hard stems discarded), sliced lengthwise
    1cup 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.

    Advertisement

    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.

    Get The Weekender in your inbox:
    The Globe's top picks for what to see and do each weekend, in Boston and beyond.
    Thank you for signing up! Sign up for more newsletters here

    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