Friday, May 16, 2014

Farro and Vegetable Risotto

From Scott Conant, Scarpetta, New York, NY
Yields 6 servings

Serve with Scarpetta Braised Short Ribs

Salt, Kosher 
3/4 Cups farro 
Oil, extra virgin olive 
1/2 Cup carrot 1/4-inch diced
Pepper, crushed red 
1/2 Cup squash, yellow 1/4-inch diced
1/2 Cup squash, zucchini 1/4-inch diced
1 1/2 Cup stock, chicken, low-sodium warmed
2 Tbls butter, unsalted 
2 Tbls cheese, Parmesan, grated 
Pepper, black, ground 
1 Cup tomatoes, red grape cut in half
1/4 Cup onion, green sliced, optional

Tools Needed:
Cuisinart 622-30G Chef's Classic Nonstick Hard-Anodized 12-Inch Skillet with Glass Cover

Bring a medium saucepan of salted water to a boil. Add the farro, lower the heat to a gentle boil, and cook until chewy but no longer hard, about 15 minutes. Drain and spread the farro out on a rimmed baking sheet to cool evenly. 

Heat 1 tablespoon olive oil in a medium sauté pan over medium-high heat. Add the carrots and season with salt and a pinch of crushed red pepper. Cook, stirring, for 1 minute, then add the squash and zucchini. Season again and cook, adding additional oil, if needed and stirring, until the vegetables are just tender, about 2 minutes. Remove from the heat and reserve. 

In a medium saucepan, heat 2 tablespoons olive oil over medium-high heat. Add the farro and 1/2 cup of the stock and bring to a boil, stirring, until the broth is almost completely absorbed, about 4 minutes. (Do not let the pot become completely dry.) Add another 1/2 cup stock, stirring, until the pan is almost dry. Season with a little salt, then add the remaining 1/2 cup stock and the sautéed vegetables. Cook, stirring, for 2 minutes. 

Take the pan off the heat and stir in the butter. Add the cheese and stir, shaking the pan to help release the starch. Season with salt, a tiny pinch of crushed red pepper, and a few grinds of black pepper. Cover the pot and let sit for 5 minutes. Stir in the tomatoes and scallions and season to taste. 

To serve, spoon onto plates, top with short ribs and ladle braising liquid over the top.