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In Good Taste
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Farro Risotto with Sage

1 cup farro

8 cups water

Salt and pepper

1/2 cup plus 1 tablespoon olive oil

2 tablespoons butter

½ cup onion, diced

2/3 cup dry white wine

2 cups chicken stock

1 teaspoon sage, chopped

2 oz freshly grated Pecorino cheese

Soak the farro in cold water 30 minutes. Drain well. Bring 8 cups of water to boil in medium saucepan. Add a pinch of salt, Add 1/2 cup oil and farro. Simmer for 20 minutes. Drain well.

In a medium sauté pan, melt 1 tablespoon butter with remaining olive oil. Add the onion and sauté until translucent. Add the farro, sauté for 1 minute. Deglaze with the white wine. Simmer until almost all liquid evaporates, stirring frequently, about 5 minutes. Add the chicken stock, 1 cup at a time and simmer until the liquid is absorbed and the farro is just tender, stirring often. (This will take about 15 minutes).

Remove from heat, and stir in the sage, cheese and 1 tablespoon butter. Season with salt and pepper.

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