Farro Risotto (Farrotto) with Radicchio and Bacon

Different wheat berries (and farro) may take different amounts of time to
pre-cook in step 2. You want them slightly tender, a little less than
half-cooked, not completely cooked. Feel free to play around with the recipe.
Omit the bacon if you're vegetarian, replace the radicchio with other stewed
greens, or add herbs that you like, sage and rosemary are possible swap-outs for
the thyme. (If using rosemary, go easy on it as the flavor can be overwhelming.)
You could add sautéed mushrooms, bits of cooked chicken, or roasted squash in
step 9. I used dried porcini mushrooms, which are available at some produce
stores and well-stocked supermarkets, but you can use whatever dried mushrooms
are available, or another favorite. Some dried mushrooms may need to be cleaned
by soaking in a change of hot water once or twice, although mine didn't. Follow
the instructions on the package or ask the vendor how best to treat yours. Serve
the risotto/farrotto in warm soup bowls or plates, mounding it in the center.
Shave Parmesan over the top, and sprinkle with additional fresh herbs.

Servings: 4 servings

Author:

Course:

Main Course

Cuisine:

Italian

Keywords:

farro

Instructions

1 Put the dried mushrooms in a small bowl and pour the hot water over them. Set
aside for 20 to 30 minutes.
2 In a medium saucepan, heat 1 quart (1l) of water until boiling. Add the farro or
wheat berries and cook until they're slighty tender, but still a ways from being
fully cooked, about 10 to 15 minutes. Turn off the heat and, using an immersion
blender, pulse the wheat berries six or so times so that some of them (roughly
one-quarter to one-third of them) are broken up and cracked. Strain though a
mesh stainer. (I reserved the liquid, just in case I needed it later if I didn't
have enough stock. I didn't use it, but you may want to hang onto it, just in
case.)
3 In a small bowl, mix the minced shallots and garlic. In a medium skillet, heat
some olive oil and cook the bacon, stirring, until cooked through but not crisp.
Transfer to a paper towel-lined plate to drain and cool. Drain off excess fat,
wipe the pan clean, and add the radicchio. Cook the radicchio over medium heat,
stirring constantly with a little of the shallot and garlic mixture, and a pinch
of salt, until wilted. You may need to add a little olive oil if the radicchio
sticks. Transfer the radicchio to a plate.
4 Squeeze the mushrooms dry and coarsely chop them. Put them on the plate with the
radicchio.
5 Heat the stock in a saucepan and keep it warm on the stove.
6 In a 4- to 6-quart (4-6l) casserole or Dutch oven, heat some olive oil with the
butter, sprigs of thyme, along with the remaining shallots and garlic. Cook over
medium heat, stirring frequently, until the shallots and garlic are soft and
fragrant, about 2 to 3 minutes.
7 Add the drained farro or wheat berries and stir to combine with the shallots and
garlic. Add the white wine and continue to cook, stirring, until the wine is
absorbed. Using a ladle, add enough of the warm stock to cover the farro so
there is a layer of liquid about 1/4-inch (1cm) floating on top. Adjust the heat
so that the mixture is simmering. It should be bubbling gently, not boiling.
8 Continue to cook, adding additional stock (about 1/2 cup/60ml at a time) as the
layer of liquid on the top gets absorbed, while stirring. When two-thirds of the
stock has been used, add the mushroom liquid and continue to cook, adding more
stock and stirring. The process will take 20 to 30 minutes. You may not have
used all the stock. If you need a bit more liquid, use the reserved cooking
liquid.
9 When the farro has softened add the bacon, radicchio, chopped dried mushrooms,
and minced thyme. Cook a few more minutes, plucking out the thyme branches and
adding the grated Parmesan. Stir while the mixture simmers, until everything is
absorbed and incorporated.

Farro Risotto (Farrotto) with Radicchio and Bacon

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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