Farro Risotto


4 servings
Farro Risotto
1 cup farro, soaked and drained* see Cook's Notefarro1
6 cups low-sodium chicken brothlow-sodium chicken broth6
3 tablespoons olive oilolive oil3
2 tablespoons unsalted butterunsalted butter2
1 large or 2 small shallots, choppedshallot(s), large1
⅓ cup white wine, such as Pinot Grigiowhite wine
⅓ cup dried currants or raisinsraisins
¼ cup pine nuts, toasted** see Cook's Notepine nuts¼
⅔ cup crumbled feta cheesefeta cheese0.6600
3 tablespoons chopped fresh flat-leaf parsleyflat-leaf parsley3
½ teaspoon kosher saltkosher salt½
½ teaspoon freshly ground black pepperfreshly ground black pepper½


Farro Risotto
Heat the broth in a small saucepan and keep warm over low heat.

In a large saucepan or Dutch oven, heat the oil and butter over medium heat. Add the shallots and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook for 2 minutes until softened. Add the drained farro and cook, stirring constantly until toasted, about 3 minutes. Add the wine and stir constantly until evaporated, about 2 minutes. Add 1/2 cup of the hot broth, and stir constantly until completely absorbed. Continue adding the remaining broth, 1/2 cup at a time, until the farro is creamy and cooked through, about 30 minutes. Turn off the heat and stir in the currants, pine nuts, feta cheese, and the remaining salt, and pepper. Transfer to a bowl and serve.

cook's notes

*To soak the farro: In a medium bowl, mix together the farro and 4 cups of water. Soak for 30 minutes and drain well.

**To toast the pine nuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.
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