Herbed Farro Risotto (Farrotto) with Crispy Shallots
slowly-cooked herbed farro risotto (or “farrotto”) with parmesan cheese and crispy shallots
servings: 4
Ingredients
Scale
- 2 tbsp olive oil
- 2 large shallots, thinly sliced
- kosher salt
- freshly cracked black pepper
- 1 qt chicken stock
- 3 cups water
- 1 cup farro, rinsed + dried
- ¼ cup white wine
- 2 tbsp butter
- ½ cup freshly grated parmesan cheese
- 1 cup packed parsley leaves, finely chopped
- 1 tbsp chopped fresh oregano
- 1 tbsp chopped fresh chives
- garnish: more parmesan cheese and extra herbs
for the crispy shallots…
- 2 large shallots, extra thinly sliced + layers separated
- olive oil, as needed
Instructions
- For the farrotto, heat a 5.5 qt Dutch oven (or heavy-bottomed pot) over medium heat. Add the olive oil. Once hot, add the shallots. Cook for a few minutes until lightly browned. Season with salt & black pepper.
- Meanwhile, heat the stock and water in a saucepan over medium-low heat until just barely simmering. Keep the liquid warm over low heat.
- Add the farro to the shallots. Stir well and toast for a minute or so. Pour in the white wine. Stir with a wooden spoon until the liquid has absorbed.
- Start to ladle the heated liquid into the pot, one ladle (or about a ½ cup measurement) at a time, stirring after each addition until the liquid has been absorbed. Continue until you’ve added all of the liquid. This process should take about 45-50 minutes.
- To make the crispy shallots, heat a 12” saute pan over medium-low heat. Add enough olive oil to very generously coat the pan, creating a thin layer to shallow-fry the shallots. Add the shallots in one even layer. Fry for about 6-8 minutes until golden brown. Keep a close eye on them so they don’t burn. Use a slotted spoon to transfer the shallots to a plate lined with paper towels. Season with salt and set aside.
- Stir the butter, parmesan cheese, parsley, oregano, and chives into the farrotto. Allow the butter and parmesan to melt. Season with salt and black pepper to taste. Serve in a large bowl with the crispy shallots over top. Garnish with more freshly grated parmesan and any extra herbs.