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A Note From feedfeed
Photo by @rachelgurjar
I’ve never met a risotto I didn’t like, but my love for this version made with farro may be even stronger than the rest! Instead of using traditional arborio rice, I used cooked farro to add hearty whole grains and a whole lot of texture to this creamy tomato dish. The star of this recipe though is the Tuttorosso San Marzano Style Peeled Pear Tomatoes in Juice with Basil & Sea Salt. They add the perfect touch of sweetness to the dish and the low acidity in these tomatoes makes them perfect for this creamy farro risotto. Finished with a touch of Parmesan cheese and mascarpone, this is an easy weeknight dinner that hits on all the right flavor notes.
Recipe and Headnote Molly Adams
Recipe Card
ingredients
- 2 cups farro
- Kosher salt, as needed
- 1 (28 ounce) can Tuttorosso San Marzano Style Peeled Pear Tomatoes in Juice with Basil & Sea Salt
- 1 cup chicken stock
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 shallot, minced
- 1 clove garlic, minced
- Red pepper flakes, as needed
- Black peppercorns, freshly ground, to taste
- 1 tablespoon Tuttorosso Tomato Paste
- 1/3 cup white wine
- 1/2 cup grated Parmesan cheese
- 1/2 cup mascarpone
- 2 tablespoons fresh basil, chiffonade
Method
Step 1
Bring a large pot of salted water to a boil. Add farro and cook for about 25-30 minutes, or until tender, but with a slight bite. Drain and set aside.
Step 2
While farro is cooking, add tomatoes and chicken stock to a high speed blender and process until smooth. Place tomato mixture in a small saucepan and place over low heat.
Step 3
Meanwhile, in a medium dutch oven, heat butter and olive oil over medium heat. Once butter has melted add shallot and garlic. Season with salt, red pepper flakes and pepper. Cook for about 3 minutes, or until the shallot has softened and garlic is golden brown. Add cooked farro and toss to coat in the butter. Add tomato paste and toss to combine. Cook for 1- 2 minutes.
Step 4
Add wine to deglaze the pan, scraping any brown bits that have formed on the bottom. Let cook until wine has reduced by half, about 2 minutes.
Step 5
Add tomato and chicken stock to the farro one cup at a time, stirring fairly constantly. Repeat with remaining tomato mixture, cooking for a total of 15 minutes. Once all of the liquid has been added, remove from heat and season to taste.
Step 6
Off heat, add mascarpone and Parmesan cheese, folding gently to combine. Garnish with fresh basil before serving.