Recipe for Wine Lovers: A tasty twist on risotto with whole-grain goodness
Halfway through January and craving the flavors you typically enjoy? Risotto likely isn’t on your resolution-driven menu, but sub in a few classic Italian ingredients and you’ll have a delicious side dish: farrotto. With whole-grain farro and polyphenol-rich red wine, farrotto is sure to satisfy.
4 oz. Parmesan cheese
1 medium yellow onion, small-diced
1 cup semi-pearled farro (farro is a wheat)
2 1⁄4 cups red wine (or 1 Blue Apron bottle)
1⁄4 cup chicken broth
4 Tbsps butter, divided
2 Tbsps hazelnuts, roughly chopped
1 Tbsp parsley, roughly chopped
1. PREPARE THE CHEESE
Discarding any rind, cut the cheese in half. Grate one half on the small side of a box grater; crumble the rest, using a fork.
2. START THE FARROTTO
In a medium pot, heat 2 teaspoons olive oil on medium-high until hot. Add the onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes. Add the farro; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly toasted. Add the wine and 1 1⁄2 cups of water. Heat to boiling on high, then cook, stirring occasionally, 30–35 minutes, until the wine has cooked off.
3. FINISH THE FARROTTO
Add the broth and cook, stirring occasionally, 2 to 3 minutes, until the farro is tender and the liquid has reduced by half. Turn off the heat. Stir in 3⁄4 of the butter and the grated Parmesan. Season with salt and pepper to taste.
4. MAKE THE BROWN-BUTTER HAZELNUTS & SERVE
Once the farro has cooked for 25 minutes, melt the remaining butter over medium-high heat in a small pan. Add the hazelnuts and season with salt. Cook, stirring frequently, 1 to 2 minutes, until the butter is browned and fragrant. Turn off the heat. Stir in the parsley. Top the finished farrotto with the hazelnut brown-butter and crumbled Parmesan. Enjoy!