Farro becomes creamy like Italian rice in risotto, and like all risottos, this one can be served as a first course or as a side. Feel free to add your favorite vegetables; artichoke hearts, zucchini, carrots, and spinach are aU great add-ins.
SERVES: 4
INGREDIENTS:
- 4 tablespoons unsalted butter
- 1 medium shallot, finely chopped
- 1 teaspoon saffron threads, crushed in the palm of your hand
- 1 cup farro, rinsed and drained
- 1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio, or dry vermouth
- 2 1/2 cups chicken stock or store-bought chicken broth
- 1/4 cup finely grated Parmigiano-Reggiano cheese
- Salt and freshly ground black pepper (optional)
INSTRUCTIONS:
- Melt 2 tablespoons of the butter in the pressure cooker over medium-high heat.
- Add the shallot and saffron and sauté for 2 minutes, or until the shallot is softened.
- Add the farro and toss in the butter mixture to coat.
- Add the wine and cook until the wine has almost completely evaporated and a thin film remains on the bottom of the pot.
- Pour in the stock.
- Lock the lid in place and cook at high pressure for 12 minutes.
- Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam.
- Stir in the remaining 2 tablespoons of butter and the cheese and taste for seasoning, adding salt and pepper if needed.
- Serve immediately.
