Farrotto

• tiempo total: 40 minutes

Ingredientes

2 tablespoons extra-virgin

2 tablespoons unsalted butter

½ small onion, chopped

Kosher salt and freshly ground black pepper to taste

Dash of dried red pepper flakes

2 cups pearled farro

½ cup dry white wine

4 cups vegetable stock, store-bought or homemade (page 232), warmed

Seasonal vegetables and an herb (see Add-ins below)

⅔ cup grated Parmesan cheese

Seasonal Add-ins

Summer: 1 cup quartered cherry tomatoes and the uncooked kernels from 2 medium f corn; finish with chopped fresh basil

Fall: Roasted Honeynut Squash with Crispy Sage Leaves (page 188)

Winter: 3 cups halved Brussels sprouts, tossed with 3 tablespoons extra-virgin oil, salt, and black pepper, and roasted at 425°F for 12 minutes; ½ cup frozen finish with fresh thyme or tarragon

Spring: 8 ounces sliced mushrooms, such as cremini, shiitake, or white button, ed in 2 tabiespoons extra-virgin olive oil with salt and pepper until crispy t 10 minutes); about a dozen and a half trimmed, chopped asparagus (you can nem to the mushrooms toward the last few minutes of cooking); and a teaspoon ion zest; finish with chopped fresh flat-leaf parsley hallout

Instrucciones

Combine the olive oil and 1 tablespoon of the butter in a deep medium-size skillet over medium heat. Add the onion, salt, black pepper, and red pepper flakes and cook until the onion is softened, stirring occasionally, about 3 minutes. Stir in the farro and wine and increase the heat to medium-high. Stir until most of the wine has been absorbed, then start adding vegetable stock in 1-cup drizzles, adding more as the liquid is absorbed. (You want the grains to always be just slightly submerged.)

This is when you should prepare your seasonal vegetable add-in (see below). When the farro is cooked (porridgy but still a little toothy, like risotto, 30 to 35 minutes), turn off the heat and stir in the remaining tablespoon butter, the Parmesan, and the desired vegetable combination. Serve the farrotto in bowls topped with the suggested fresh herb.