Cheesy Farro and Tomato Risotto

By CBarile

Rajat Parr came up with this vibrant risotto when trying to feed a bunch of hungry friends in his San Francisco apartment from a pantry that happened to contain tomatoes and faro.

Our Pairing Suggestion Rajat Parr pairs this dish with an appropriately casual wine, like a berry-rich Dolcetto d'Alba.

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1 1/2 cups farro
• 1/4 cup dry white wine
• 1 quart of water
• 1 cup drained canned tomatoes, chopped
• 1/4 cup freshly grated Parmigiano-Reggiano cheese
• Salt and freshly ground pepper
• 2 tablespoons sliced basil leaves

Details

Servings 4
Cooking time 40mins

Preparation

Step 1

In a large saucepan, heat 3 tablespoons of the oil. Add the onion and cook over moderately high heat until softened, about 2 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the farro and stir until coated with oil, about 1 minute. Add the white wine and simmer until almost evaporated, 2 minutes. Lower the heat to moderate. Add 1 cup of the water and cook, stirring, until absorbed. Repeat with the remaining water, adding 1 cup at a time and stirring constantly until the farro is just tender and suspended in a creamy sauce, 30 minutes total.

Stir the tomatoes into the risotto and bring to a boil over moderate heat. Off the heat, stir in the remaining 1 tablespoon of olive oil and the cheese. Season with salt and pepper. Spoon the risotto into bowls, garnish with the basil and serve hot.