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2 c. farro
1 small onion sliced (because who has the patience to dice?)
4 cloves of garlic, smashed and chopped
1/4 c. olive oil
6–8 c homemade chicken stock (Maggie
pooh-poohs store bought stock; so if homemade is unavailable she
recommends water and an extra dose of wine)
1/2 c. white wine
1/2 c. grated Parmesan (plus more for serving)br> 3 zucchini,
sliced into 1/4 inch rounds
1 bunch of asparagus, sliced into 1/2 inch pieces
1 cup sliced mushrooms of your choice
1/2 tsp. red pepper flakes
1/4 tsp. paprika
1 tblsp. butter
s+p to taste
1 slice of lemon
Heat oil in a large, heavy bottomed pot (preferably a dutch oven)
over medium heat. Cook onions until they start to become
translucent (~6 mins) and then add garlic (~1-2 mins).
Once garlic starts to soften, add the farro. [N.B.,
I think Maggie means the garlic. Not all
garlic.] Toast it for a minute.
Add a cup of the chicken stock--or enough to mostly cover the
farro, depending on the size of your pot. This is where the
risotto inspiration really shows: add the stock a bit at a time
(~1 cup), stirring the farro regularly, and only adding more stock
when the previous cupful is almost all absorbed. (I cook largely
without the lid on, but if you have less stock than the recipe
calls for, you can also turn the heat down low, cover the pot, and
let each cup of stock absorb that way to slow down the water
evaporation.) This process will take 30-45 minutes.
Meanwhile, in another pan, cook your vegetables. Heat another pan
or dutch oven with olive oil on medium heat. I like to cook each
vegetable individually so they stay crunch and get browned on the
outside rather than steaming themselves when their liquids are
released. Don't overcrowd the zucchini in particular, as it's
especially good when you can brown both sides of each piece rather
than sautéing it to zucchini mush. You may have to cook the
zucchini in two or three batches (not necessary for the other
veg).
As you cook your zucchini, season with salt and some of the red
pepper flakes. Set aside when they're done cooking (~10 mins.
overall).
Cook the asparagus in the same way, with salt and a pinch of red
pepper flakes. Set aside when bright green and still crunchy (~3-5
mins.).
Finish by cooking the mushrooms. There may be some browning on the
bottom of the pot, so it never hurts to deglaze with another glug
of white wine. Season mushrooms with salt and paprika (and a pat
of butter if you're feeling flirty). Set aside.
Your farrotto has been cooking for about 30 mins. and is almost
done! Add the last cup of stock. As it reduces, add the Parmesan
and mix well to thicken the broth.
Take off the heat and mix in all of that good veg. Squeeze the
lemon wedge over the farro and give one final stir.
Serve in bowls with grated Parm to taste, a stunning glass of
wine, and contemplate the beauty of adding cheese to just about
every dish you make.
Click
Here for Peg's Summer Farrotto & other variations on
the theme.
Source: Maggie
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