Farro Risotto Bianco

1. 1

   Heat stock in its own pan.

2. 2

   In a separate heavy bottom sauce pan, place olive oil and 1/2T butter.

3. 3

   Add to oil and butter the onion, garlic, and celery, and cook over very low heat for about 15 minutes, until all vegetables are soft, and not colored.

4. 4

   At this point, add the Farro and turn up the heat to medium.

5. 5

   The Farro will be slightly frying, keep stirring.

6. 6

   After a minute or two, add the vermouth, and keep stirring.

7. 7

   Once wine has cooked into faro, add a good ladle of stock.

8. 8

   Turn down the heat to a simmer, and keep stirring and adding stock as the farro absorbs liquid.

9. 9

   After about 15 minutes, check for doneness.

10. 10

    The farro should be chewy, but soft - not crunchy.

11. 11

    If it is not finished, keep adding stock and stirring until you are happy with the texture.

12. 12

    Remember, faro is a chewy grain.

13. 13

    Once finished, add the rest of the butter, and the parmesan cheese.

14. 14

    Cover with lid off heat and allow to rest for 2 minutes.

No additional tips available.