Farro Risotto With Tomatoes

Name: Farro Risotto With Tomatoes
Ingredients: 1 cup farro perlato (semi-pearled); 1 Tbsp. each EVO & unsalted butter; 1 ½ cups chicken stock** or tinned low/no salt chicken broth; ½ tsp. salt; 2 cups tinned Italian plum tomatoes, drained and pureed in a food mill (or you can simply mash them up with your hands). Don’t use a food processor, pureed seeds tends to make the tomatoes bitter.; 1 medium onion, chopped fine; 1 clove garlic, minced; 2 oz. pancetta, cut into fine dice; ¼ cup dry white wine; 2 – 3 Tbsp. chopped fresh basil; Freshly ground black pepper to taste; 2 – 3 Tbsp. freshly grated Parmigiano-Reggiano; 1 Tbsp. unsalted butter

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Since our first trip to Italy I have been a big fan of farro. Farro is made from Emmer Wheat, not spelt. The first time I had it was when I ordered Ribollita (a

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Ingredients

1 cup farro perlato (semi-pearled)
1 Tbsp. each EVO & unsalted butter
1 ½ cups chicken stock** or tinned low/no salt chicken broth
½ tsp. salt
2 cups tinned Italian plum tomatoes, drained and pureed in a food mill (or you can simply mash them up with your hands). Don’t use a food processor, pureed seeds tends to make the tomatoes bitter.
1 medium onion, chopped fine
1 clove garlic, minced
2 oz. pancetta, cut into fine dice
¼ cup dry white wine
2 – 3 Tbsp. chopped fresh basil
Freshly ground black pepper to taste
2 – 3 Tbsp. freshly grated Parmigiano-Reggiano
1 Tbsp. unsalted butter