Farro Risotto

1. 1

   In a large saucepan, heat the olive oil.

2. 2

   Add the onion and cook over moderate heat, stirring occasionally, until softened, about 6 minutes.

3. 3

   Add the farro and cook for 1 minute, stirring to coat it with the oil.

4. 4

   Add the wine and cook, stirring until it is absorbed, about 2 minutes.

5. 5

   Add the water, 1 cup at a time, and cook, stirring, until absorbed between additions.

6. 6

   The farro is done when it is al dente and suspended in the thick, creamy liquid, about 25 minutes total.

7. 7

   Stir in the heavy cream, the cheese and butter and simmer until the risotto has thickened, about 5 minutes longer.

8. 8

   Season with salt and pepper and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.