Farro Risotto

Farro is a wonderful whole grain stand-in for white rice in this riff on risotto. Add some earthy golden beets and crispy fried shallots, and you have a satisfying farro risotto that is beautiful for autumn, or any time of year.

This recipe was created by Katie Workman for our Food52 partnership #bobsperfectpantry.

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Servings 6 servings
Prep Time 45 minutes
Cook Time 40 - 50 minutes
Submitted By Katie Workman for Food52 & Bob's Red Mill
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 3
You:
Rate this recipe!
Servings 6 servings
Prep Time 45 minutes
Cook Time 40 - 50 minutes
Submitted By Katie Workman for Food52 & Bob's Red Mill
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
Risotto
  1. Preheat the oven to 375°F.
  2. Lay a large piece of foil on a rimmed baking sheet, leaving half the foil hanging off one end. Place the beets on top of the foil on the baking sheet. Sprinkle the beets with 1 tablespoon of olive oil and season with salt and pepper. Fold the foil in half to make a packet and crimp the edges.
  3. Bake until the beets are tender (you can check by piercing a fork through the foil, about 40–50 minutes, depending on the size of the beets). Let them cool in the foil packets.
  4. When the beets are cool enough to touch, remove them from the packet and peel off the skins. Dice the beets into 1/2-inch cubes and set aside.
  5. Heat the vegetable broth in a medium-sized saucepan just until hot. Meanwhile, in a large heavy saucepan or Dutch oven heat 1 tablespoon of the butter over medium heat until melted. Add the onion and sauté for 5 minutes until soft and lightly golden. Add the farro to the pot with the onions, and cook, stirring until all of the grains are nicely coated with the butter. Turn up the heat to medium-high, add the wine, bring it to a simmer, and cook, stirring frequently, until the wine is almost all absorbed. Add the stock one cup at a time, stirring every couple of minutes, and letting each cup of stock absorb almost completely before adding more. Adjust the heat as needed so that the liquid stays barely simmering. Taste towards the end to see when the grains are becoming cooked and tender (the farro should take about 30 minutes in all to cook), and season with salt and pepper as needed. You may not need to use all of the broth.
  6. Just before the grains finish cooking, stir in the beets. When the grains and tender and the liquid is mostly absorbed stir in the cheese, remaining tablespoon of butter, the herbs, and the cream, if desired, and serve immediately, garnished with the Crispy Shallots.
Crispy Shallots
  1. You’ll want about 3 large shallots to garnish the 6 servings of farrotto. Here’s the F52 method for getting shallots nice and crispy without dredging them in flour first.
  2. Slice the shallots so that they're super thin (use a mandolin if you have one).
  3. Place them in a pan of room temperature canola oil (or another neutral oil).
  4. Turn the heat up to high and watch the shallots bubble (first you’ll see small bubbles, then more rapid ones will appear): That's the water evaporating off.
  5. Then lower the heat to medium. When the bubbles subside, it signifies that the moisture has cooked off the shallots (and they should look golden brown).
  6. Transfer the shallots to a paper towel-lined surface to cool completely. Your shallots will look like they've been flour-dredged and fried, but you'll know how much easier it really was.
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