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Italian | |
| 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 | |
| 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. Step 2 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. | |
Unrated | |
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