Ingredients:
Farro Risotto:
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1 C Farro
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¼ C Yellow Onion, Small Diced
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¼ C Celery, Small Diced
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2 t Garlic, Minced
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½ C White Wine
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½ C Apple Juice
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2 C Vegetable Stock
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6 C Water
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3 T Softened Butter
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½ C Grated Gruyere
Method:
Farro Risotto:
Combine the vegetable stock and water in a sauce pot and bring it to a boil. Reduce to a simmer.
In a large, straight sided sauté pan, sweat the onion and celery in olive oil over low heat. Once the onion is translucent, add the garlic and cook for about two minutes, or until fragrant.
Add the farro and toast for about five minutes, stirring constantly.
Increase to a high heat, add the white wine and cook, stirring continuously, until the pan is nearly dry.
Add the apple juice and cook, stirring continuously, until the pan is nearly dry.
Add ¼ of the veg stock/water mixture to the pan, stirring continuously, until the pan is nearly dry. Repeat three more times until the liquid is gone. By this point, the farro should be very nearly cooked and the starches will have thickened the remaining liquid.
Leave enough liquid so that the farro will slowly spread out after stirring.
Remove the pan from the heat and cover with a lid to allow the farro to steam for 10 minutes. This will soften the farro and give it the perfect “al dente” texture.
To serve: add the softened butter and grated gruyere and stir until incorporated. Add additional vegetable stock if needed for the proper consistency.
Happy cooking!