Best Farro Risotto With Sweet Corn And Tomatoes Recipes

Farro Risotto image

Provided by Giada De Laurentiis

Time 1h15m

Yield 4 servings

Number Of Ingredients 12

1 cup farro
6 cups low-sodium chicken broth
3 tablespoons olive oil
2 tablespoons unsalted butter
1 large or 2 small shallots, chopped
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/3 cup white wine, such as Pinot Grigio
1/3 cup dried currants or raisins
1/4 cup pine nuts, toasted (see Cook's Note)
2/3 cup crumbled feta cheese
3 tablespoons chopped fresh flat-leaf parsley

Steps:

In a medium bowl, mix together the farro and 4 cups of water. Soak for 30 minutes and drain well.
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 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until softened, about 2 minutes. 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 Note: To toast the pine nuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, about 6 to 8 minutes. Cool completely before using.

Farro Risotto With Sweet Corn and Tomatoes image

Provided by Lidey Heuck

Time 50m

Yield 4 servings

Number Of Ingredients 11

3 ears fresh corn, husks and silk removed
Kosher salt and black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 cups thinly sliced leeks, white and light green parts (1 to 2 leeks)
1 1/2 cups pearled farro (see Tip)
1/2 cup dry white wine
1 cup cherry tomatoes (about 6 ounces), halved
3/4 cup freshly grated Parmesan (about 2 ounces)
2 teaspoons chopped fresh tarragon or basil
1 teaspoon lemon zest

Steps:

Using a sharp knife, cut the corn kernels off the cob, cutting as close to the cob as possible. Set the kernels aside and reserve the cobs.
Make the corn stock: Holding the cobs over a medium saucepan, use a spoon to scrape down the sides of the cobs to release any additional corn and juices. Break the cobs in half and add to the saucepan, along with 8 cups water and 1 teaspoon salt. Bring to a boil, lower the heat, and simmer for 15 minutes before starting the risotto. (Keep the stock and corn cobs simmering while you cook the risotto.)
While the corn stock simmers, heat the oil and butter in a separate pot or Dutch oven over medium-low heat. Add the leeks and sauté until tender, 5 to 7 minutes. Add the farro and stir for 1 minute. Add the white wine and simmer until most of the liquid has evaporated.
Increase the heat to medium and gradually add the corn stock, about 1 cup at a time, to the farro mixture. Cook, stirring occasionally, and adding more stock as the farro absorbs it.
When the risotto has been cooking for 15 minutes, add the tomatoes, corn kernels, 1 teaspoon salt and 1/2 teaspoon pepper. Continue cooking, adding stock as necessary and stirring often, until the farro is tender, 10 to 15 more minutes. (You will use most - if not all - of the corn stock.) The risotto is done when the farro grains are tender and most of the liquid has been absorbed.
Off the heat, stir in the Parmesan, tarragon and lemon zest. Season to taste with salt and pepper and serve immediately.