Macy's "Taste of the Oak Grill." Farro Risotto
Ingredients:
1 Tablespoon olive oil
4 ounces yellow onion, diced small
¼ cup white wine
12 ounces Farro
3-4 cups chicken stock (heated)
2 ounces asiago cheese
Salt and Pepper to taste
Directions:
Heat pan over medium heat and add oil. Saute onions until softened (about 1 minute) and then add Farro. Cook Farro stirring constantly coating each grain with oil (about 4 minutes). Add white wine and cook until almost all liquid is evaporated. Begin adding warmed chicken stock one cup at a time not adding more until stock is absorbed. Continue until Farro is cooked through and creamy (about 25 minutes). Once Farro is cooked, add cheese and stir until melted.
Ingredients:
1 Tablespoon olive oil
4 ounces yellow onion, diced small
¼ cup white wine
12 ounces Farro
3-4 cups chicken stock (heated)
2 ounces asiago cheese
Salt and Pepper to taste
Directions:
Heat pan over medium heat and add oil. Saute onions until softened (about 1 minute) and then add Farro. Cook Farro stirring constantly coating each grain with oil (about 4 minutes). Add white wine and cook until almost all liquid is evaporated. Begin adding warmed chicken stock one cup at a time not adding more until stock is absorbed. Continue until Farro is cooked through and creamy (about 25 minutes). Once Farro is cooked, add cheese and stir until melted.
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