Farrotto with Frozen Peas
Farrotto with Frozen Peas Recipe
This recipes was adapted from Ethan Stowell's new book, Ethan Stowell's New Italian Kitchen.
Farrotto is like a risotto, only made with farro instead or rice. Because farro has a nuttiness and density that rice does not have, it has more texture and toothiness that is hard to resist. The peas add sweetness, but you can add other elements, such as prosciutto di parma or mushrooms.
2-3/4 cups chicken broth
1-1/2 cups frozen peas
6 tablespoons unsalted butter
2 cloves hard-neck garlic, thinly sliced
1 cup farro/emmer
1/2 cup honey vinegar
2 tablespoons olive oil
sea salt and freshly ground pepper to taste
1 cup parmigiano reggiano - grated
3 tablespoons fresh italian parsley - chopped
1. Place chicken broth or stock in a saucepan and set over low heat to keep hot.
2. In a high-sided saute pan or dutch oven over medium-high heat, heat 2 tablespoon of butter. Add the garlic and onion and saute for 2 to 3 minuted. Add the farro and stir to coat. Add the vinegar and cook, stirring occasionally, until the vinegar is absorbed, 5 to 6 minutes.
3. Add 1 cup of the stock. Cook until the liquid is almost completely absorbed, 6 to 7 minutes, stirring occasionally.
4. Add 1 more cup of stock to the farrotto. Continue cooking until the liquid is almost completely absorbed, 6 to minutes, stirring occasionally. Add 1/2 cup more stock. When the liquid is nearly absorbed, taste the farrotto. It should be early tender with some resilience. Add the peas and anything else you want to add, along with an additional 1/4 cup stock. Stir, and season to taste with salt and pepper. Remove from the heat and fold in the cheese and remaining 4 tablespoons of butter. Sprinkle with parsley and serve.