Let's be real, life can be hard and over dramatic. Sometimes we all just need some time out to have a great laugh. Recently my husband and I went out to a local comedy club. I came away from there with a sore tummy from laughing. I felt rejuvenated. I would recommend everyone go to a good comedy club once in a while and let your cares drift away for a few hours.
Romantic Tip: Go to your local comedy club for some laughs.
Now on to today's recipe. My husband and I recently had a tremendous meal at Grant Grill here in San Diego. The chef prepared us his favorite dishes. One dish that came out was Farro Risotto. They explained the dish to us and we dug in. We both loved it. So I had to figure out what Farro was, and figure out a way to reproduce this lovely side dish.
I found out that Farro is rich in fiber, magnesium and vitamins A, B, C and E. It grows best in barren, high-altitude terrain and is almost always grown without chemical pesticides or fertilizers. Because it is so easily digested and so low in gluten, farro can often be eaten by people who are normally gluten-intolerant.
Making the risotto was easy. Pretty much the same way you make normal risotto, but with one extra step of pre-cooking the Farro. This makes a fabulous side dish to any meal. Enjoy!
Farro Risotto
adapted from Closet Cooking
Serves two
1/2 cup uncooked farro
1/2 tablespoon olive oil
1/2 tablespoon butter
1/2 sweet onion (diced)
1 clove garlic (chopped)
1/4 cup white wine
1 cup chicken stock
1/2 tablespoon butter
1/2 cup parmigiano reggiano
Cover the farro in a lot of water in a pan, bring to a boil, reduce the heat and simmer for 20 minutes, drain and set aside.
Heat the oil and melt the better in a pan.
Add the onion and saute until tender, about 5-7 minutes.
Add the garlic and saute until fragrant, about 1 minute.
Add the farro and wine and stir until the liquid has been absorbed.
Add 1/2 cup of the chicken stock at a time stirring until the liquid has been absorbed.
Mix in the butter and cheese.
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