Farrotto
With Sun-Dried Tomatoes and Saffron
These wines, whether rough hewn or more refined, can handle with grace a
lusty plate of rustic "farrotto," a dish that paraphrases risotto using
farro, a kind of wheat, instead of rice. Here, to channel the sunny
south of Italy, it is seasoned with sun-dried tomatoes, saffron, fennel,
pecorino, and a dollop of butter.
| 1½ cups |
farro (about 10 ounces) |
| ¾ cup |
boiling water |
| 5 cups |
vegetable stock |
| ½ tsp |
saffron threads |
| 2 TB |
extra virgin olive oil |
| 1 |
medium red onion, finely chopped |
| 3 |
large garlic cloves, sliced |
| ½ cup |
chopped red bell pepper |
| 1 tsp |
fennel seeds |
| 8 |
soft sun-dried
tomatoes, not in oil, slivered |
| ½ cup |
dry red wine |
|
salt and freshly ground black pepper |
| 1 TB |
unsalted butter |
| 1½ ounces |
pecorino, grated |
- Place the farro in a bowl, add the boiling water, and set aside until
the water is absorbed, about 1 hour. Place the stock in a
saucepan, bring to a simmer, add the saffron, and remove from the heat.
- Heat the oil in a 3-quart saucepan. Add the red onion, garlic,
and bell pepper, and sauté on low until the vegetables are soft.
Stir in the fennel seeds and sun-dried tomatoes. Set aside.
- When the farro has
absorbed the water, add it to the vegetables. Cook, stirring, on
medium, for about 2 minutes. Stir in the wine and cook until it
evaporates. Season with salt and black pepper. Lower the
heat to medium-low. Start adding the stock, about 3/4 cup at a
time, stirring, and adding more as the liquid is absorbed. You
have to stir only from time to time, not constantly. After about
45 minutes, all the stock should be used and the farro should be al
dente, with some of the grains just starting to break. The grains
should be bound by a liquid that has a thickened. creamy consistency.
- Check the seasoning. Add the butter and when it melts, remove
the pan from the heat and stir in half of the cheese. Serve,
dusted with the remaining cheese.
Yield: 4 main-course, or 6 first-course or side dish servings
Recipe for Pairings:
Farrotto With Sun-Dried Tomatoes and Saffron
Obtained from:
Wine
With Food: Pairing Notes and Recipes from the New York Times
By Eric Asimov, Florence Fabricant