Chef Tools - Let's get you cooking!
Sign Up for Our Newsletter

 Home | Main Recipes Page    Login to save this recipe to your recipe box 
Farro Risotto with Saffron and Peas
Login to rate this recipe 

Be the first to rate this recipe
Printer-Friendly Page 
Servings: 4
Difficulty:  5 of 10
Courtesy: Lorna Sass Copyright© 2007
"Farro is an ancient variety of wheat whose starch creates a wonderfully creamy risotto. In Italy, a risotto made from farro is called a farrotto. If you cannot locate farro in a gourmet shop or on line, substitute Arborio white rice and reduce the cooking time to 4 minutes under pressure.8 minutes high pressure."
· 1/2 Teaspoon(s) Saffron threads 
· 1-1/2 Tablespoon(s) Olive oil 
· 1 Cup(s) Chopped onions 
· 1 Cup(s) Semi-pearled farro (labeled farro perlato)
· 1/3 Cup(s) Dry white wine, vermouth, or sherry
· 2-1/2 Cup(s) to 3 Cup(s) Low sodium chicken or vegetable broth
· 1/3 Cup(s) Grated parmesan cheese (or use a mixture of 1/2 parm & 1/2 romano)
· 1 Cup(s) Frozen peas 
· 1/2 Cup(s) Coarsely chopped walnuts, toasted
Step 1: In a small bowl, stir the saffron threads into 1 tablespoon of warm water. Set aside. Heat the oil in a 4-quart or larger cooker. Add the onions and cook over medium-high heat, stirring frequently, until they begin to soften, 2 to 3 minutes.

Step 2: Stir in the farro and coat with oil. Continue cooking and stirring until the farro releases a toasted aroma, about 2 minutes.

Step 3: Stir in the wine and cook until it evaporates. Stir in 2 1/2 cups of the broth, taking care to scrape up any browned bits sticking to the bottom of the cooker. Lock the lid in place. Over high heat bring to high pressure.

Step 4: Reduce the heat just enough to maintain high pressure and cook for 8 minutes. Turn off the heat. Quick-release the pressure according to manufacturer's instructions. Remove the lid, tilting it away from you to allow steam to escape.

Step 5: Stir in the saffron. Set the cooker over medium-high heat and stir vigorously. Boil uncovered, stirring every minute or so, until the mixture thickens and the farro is tender but still chewy, usually 1 to 3 minutes. If the mixture becomes dry before the farro is done, stir in 1/4 to 1/2 cup of the remaining broth, as needed. The finished farrotto should be slightly runny as it will continue to thicken as it sits on the plate.

Step 6: Stir in the peas and cook an additional minute. Turn off heat and stir in the cheese and walnuts. Add salt and pepper to taste. Serve in shallow bowls or lipped plates. Garnish each portion with additional cheese.


© Chef Tools Network, Inc

verify security certificates is an Upfront Merchant on TheFind. Click for info., Kitchen Accessories, Seattle, WA