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1
Start with the Brussels sprouts.
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2
Heat 2 tablespoons of the olive oil in a large skillet over medium heat.
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3
When hot add the Brussels sprouts.
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4
Add the salt and crushed red pepper flakes to the sprouts and cook, stirring periodically, for about 15 minutes until lightly browned and tender.
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5
Remove pan from heat.
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6
Set aside while you cook the farro.
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7
(To save time, you can also cook your Brussels sprouts at the same time as the farro, but I know some of us get stressed when doing two things at once.)
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8
Pour the chicken stock into a medium saucepan and bring to a simmer, then lower the heat and keep warm.
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9
Heat 2 tablespoons of the olive oil in a large Dutch oven or saucepan over medium heat.
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10
Add the shallots and saute for about 3 minutes until they become translucent.
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11
Add the garlic and saute for 1 minute until fragrant.
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12
Stir in the farro, so that its well coated in the olive oil and toast for 3 minutes.
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13
Be careful not to let the shallots or grains burn, people!
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14
Reduce the heat to low and add the white wine.
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15
Cook, making sure to scrape any brown bits from the bottom of the pan, until the liquid is completely absorbed.
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16
Once the wine is absorbed, pour 1 cup of the warm stock into the pan, so that the farro is just covered with liquid.
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17
Cook gently (the liquid should be just simmering), stirring periodically, until the stock is almost completely absorbed.
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18
Repeat this process, adding additional warm stock 1/2 cup at a time, and continuing this process until the farro is al dente.
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19
You can refer to the farro package for ballpark al dente cook time.
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20
After the last addition of stock has been mostly absorbed, stir in the Brussels sprouts and 2 ounces of the diced prosciutto and stir until the farro is creamy and the sprouts are heated through.
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21
Remove from the heat and stir in the final tablespoon of olive oil, Parmesan and lemon zest.
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22
Taste and season fresh ground pepper if you like.
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23
Serve immediately garnished with the remaining prosciutto, extra Parmesan and a sprinkle of lemon zest.
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24
Congratulations on your risotto triumph!
