FARROTTO WITH ENGLISH PEAS AND MORELS

Farrotto with English Peas and Morels image

Yield serves 4

Number Of Ingredients 12

2 3/4 cups chicken stock
1 1/2 cups shelled English peas
6 tablespoons unsalted butter
3 cloves garlic, thinly sliced
1 small onion, minced
1 cup farro
1/2 cup white wine
2 tablespoons extra-virgin olive oil
1/2 pound morels, cleaned, stemmed, and quartered lengthwise
Kosher salt and freshly ground pepper
1 cup grated Parmigiano-Reggiano
3 tablespoons chopped fresh parsley

Steps:

Place the stock in a saucepan and set over low heat to keep hot.
In a large saucepan or pot over high heat, bring salted water to a boil. Prepare an ice bath in a strainer set into a large bowl. Add the peas to the boiling water and blanch for 2 minutes. Immediately transfer to the ice bath. When cool, drain and reserve.
In a high-sided sauté pan or Dutch oven over medium-high heat, heat 2 tablespoons of the butter. Add the garlic and onion and sauté for 2 to 3 minutes. Add the farro and stir to coat. Add the wine and cook, stirring occasionally, until the wine is absorbed, 5 to 6 minutes.
Add 1 cup of the stock. Cook until the liquid is almost completely absorbed, 6 to 7 minutes, stirring occasionally.
While the farrotto is cooking, heat the olive oil in a medium sauté pan over medium-high heat. Add the morels and sauté until tender, 4 to 5 minutes. Remove from the heat and reserve.
Add 1 more cup stock to the farrotto. Continue cooking until the liquid is almost completely absorbed, 6 to 7 minutes, stirring occasionally. Add 1/2 cup more stock. When the liquid is nearly absorbed, taste the farrotto. It should be nearly tender with some resilience. Add the peas and the morel mixture with an additional 1/4 cup stock. Stir, and season to taste with salt and pepper. Remove from the heat and fold in the cheese and the remaining 4 tablespoons butter. Sprinkle with parsley and serve.