Farro Risotto Recipe

Tomato Essence
Ingredients:

• 3 oz Olive Oil
• 1 Tbsp Crushed Garlic
• 1 each Small Yellow Onion (Chopped, large)
• 1 each #5 Can Tomatoes (Diced in Juice)
• 1/2 oz Fresh Basil
• as needed Modified Food Starch
• To taste, Salt and Pepper Mix

Method:
-In a steep sided sauce pan
-Sweat onions and garlic in olive oil until tender
-Add tomatoes in juice and cook for ten minutes
-Add fresh basil and then puree and strain (reserve liquid)
-Whisk food starch into liquid to thicken until smooth
-Add salt and pepper to taste

Note:
The pulp from the tomato can be used as a base for soup or any number of applications.

Farro
Ingredients:

• 1 # Farro
• 1 qt. Water or Stock
• 1 each Small Yellow Onion (Diced)
• 1 tbsp. Olive Oil

Method:
-In a small pot, over medium-high heat, add olive oil and saute onion until translucent.
-Add Farro and toast lightly, add water and bring to a boil, reduce heat and simmer covered for 15 min.
-Lay out on a sheet pan to cool.

Yields: 12 half cup portions

Farro Risotto
Ingredients:

• 6 cups Farro (cooked and cooled)
• 2 tbsp Olive oil
• 2 tsp Garlic (minced)
• 1 tbsp Shallots (minced)
• 2 tbsp White wine
• 1 cup Zucchini and/or Yellow Squash (julienne)
• 1 cup Grape Tomatoes (halved)
• ¾ cup Portobello Mushrooms (roasted and julienne)
• 2 cups Heavy Cream
• 1 cup Parmesan cheese (shredded)
• To taste Salt and pepper

Method:
– In a large saute pan, over medium-high heat, add olive oil and saute garlic and shallots until translucent
– Add zucchini/squash and grape tomatoes, saute lightly and deglaze pan with white wine
– Add farro and heavy cream and reduce to thicken
– Add mushrooms and parmesan cheese and melt into mixture
– Salt and pepper to taste

To plate:
Ladle tomato essence into base of bowl to create a frame for the farro
Spoon farro into center, garnish with basil chiffonade