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Monday, January 20, 2014

Farro Risotto with Chorizo and Corn

This dish was inspired by a favorite lunch dish at a restaurant near where I work.  They have a rotating, lunch risotto,  but this chorizo version is, in my opinion,  the best thing on the menu. I was inspired to try to recreate it at home, when the weather was bad, and I wanted to make dinner out of what I had on hand.

I had purchased some farro, but had never cooked with it. It is rumored to be the world's oldest grain, in the package it looks a bit like small pieces of puffed wheat. I had heard it would work in risotto,  so that was a twist on the original restaurant recipe I had in mind. I didn't have the right kind of rice for risotto anyway, so I had to go with it.

One tip, we don't normally use chorizo,  because it is super greasy. For this recipe, I browned it, rinsed it under warmed water, then stirred it in. That's an old dieter's trick to remove fat from a recipe, but for this application, I wanted the flavor, but not the grease.

Farro Risotto with Chorizo and Corn
2 tablespoons butter
2 tablespoons olive oil
3 cloves garlic,  minced
1/2 onion, finely diced
1 1/2 cups farro
1/2 cup dry white wine
4 cups vegetable stock
1/2 pound chorizo, browned,  drained and rinsed
3/4 cup roasted corn
1/2 cup white cheddar cheese
Lime zest and cilantro for garnish
Start stock simmering in a small pot on the stove. Using a Dutch oven, melt butter and olive oil together.  Add onion and garlic,  and saute until soft. Stir in farro, and continue to stir until farro starts to brown.  Add wine, reduce to simmer,  and stir until wine is almost completely absorbed.  Start adding stock one half cup at a time,  stirring between each addition until liquid is almost completely absorbed.  When all of the stock had been added, gently stir in chorizo and corn. Warm through,  then stir in cheese. Remove from heat, let rest 5 minutes, then serve, garnished with lime zest and cilantro.

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