Farro Risotto With Red Wine
This is an excellent “risotto” made using farro, an ancient grain that’s become popular again. It’s a terrific starter (or primo) or side dish in the winter or
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Ingredients
- 2 Tbsp. EVO
- 2 small shallots, chopped fine
- 200 grams farro perlato (semi-pearled)
- 1 ½ cups Chianti Classico wine, or other good, fruity Italian Red
- 1 cup vegetable or chicken stock (see below) or tinned low/no salt chicken broth
- 1 Tbsp. unsalted butter, divided
- Freshly grated Grana Padano cheese or Parmigiano
- Salt
- freshly ground black pepper
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