Farrotto with English Peas and Morels

Name: Farrotto with English Peas and Morels
Yield: serves 4
Ingredients: 2 3/4 cups chicken stock; 1 1/2 cups shelled English peas; 6 tablespoons unsalted butter; 3 cloves garlic, thinly sliced; 1 small onion, minced; 1 cup farro; 1/2 cup white wine; 2 tablespoons extra-virgin olive oil; 1/2 pound morels, cleaned, stemmed, and quartered lengthwise; Kosher salt and freshly ground pepper; 1 cup grated Parmigiano-Reggiano; 3 tablespoons chopped fresh parsley

December 14, 2011

Farrotto is a risotto-style dish made with farro instead of rice, but the similarity stops there. Farrotto has a greater depth and nuttiness than regular risotto—not better or worse, just different. It also produces a more textured final dish. It’s out of this world paired with spring’s first earthy morels and peas, which add sweetness and dots of color. For tips on cleaning morels, see page 34. Farro is emmer wheat, often erroneously called “spelt” in English; you can find true farro in fancy grocery stores or specialty Italian markets.

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