slowly-cooked herbed farro risotto (or “farrotto”) with parmesan cheese and crispy shallots
2 tbsp olive oil
2 large shallots, thinly sliced
freshly cracked black pepper
1 qt chicken stock
3 cups water
1 cup farro, rinsed + dried
¼ cup white wine
2 tbsp butter
½ cup freshly grated parmesan cheese
1 cup packed parsley leaves, finely chopped
1 tbsp chopped fresh oregano
1 tbsp chopped fresh chives
garnish: more parmesan cheese and extra herbs
for the crispy shallots…
2 large shallots, extra thinly sliced + layers separated
olive oil, as needed
For the farrotto, heat a 5.5 qt Dutch oven (or heavy-bottomed pot) over medium heat. Add the olive oil. Once hot, add the shallots. Cook for a few minutes until lightly browned. Season with salt & black pepper.
Meanwhile, heat the stock and water in a saucepan over medium-low heat until just barely simmering. Keep the liquid warm over low heat.
Add the farro to the shallots. Stir well and toast for a minute or so. Pour in the white wine. Stir with a wooden spoon until the liquid has absorbed.
Start to ladle the heated liquid into the pot, one ladle (or about a ½ cup measurement) at a time, stirring after each addition until the liquid has been absorbed. Continue until you’ve added all of the liquid. This process should take about 45-50 minutes.
To make the crispy shallots, heat a 12” saute pan over medium-low heat. Add enough olive oil to very generously coat the pan, creating a thin layer to shallow-fry the shallots. Add the shallots in one even layer. Fry for about 6-8 minutes until golden brown. Keep a close eye on them so they don’t burn. Use a slotted spoon to transfer the shallots to a plate lined with paper towels. Season with salt and set aside.
Stir the butter, parmesan cheese, parsley, oregano, and chives into the farrotto. Allow the butter and parmesan to melt. Season with salt and black pepper to taste. Serve in a large bowl with the crispy shallots over top. Garnish with more freshly grated parmesan and any extra herbs.