Farrotto with Lobster, Peas, Mint & Oregano

Name: Farrotto with Lobster, Peas, Mint & Oregano
Yield: serves: 4 to 6
Ingredients: Extra virgin olive oil; 1 onion, coarsely chopped; 2 celery ribs, coarsely chopped; 2 carrots, coarsely chopped; 3 cloves garlic, smashed; 1 lemon, cut in half; 1 thyme bundle, tied with butcher’s twine; Kosher salt; 2 1 1/4- to 1 1/2-pound lobsters; Extra virgin olive oil; 1 onion, cut into 1/4-inch dice; Kosher salt; 2 cups semipearled farro; 2 cups white wine; Lobster stock, as needed (reserved from cooking the lobsters); 2 cups shelled English peas; 3 sprigs of fresh mint, leaves cut into a chiffonade (see page 58); 3 sprigs of fresh oregano, leaves chopped; 2 tablespoons unsalted butter; 1/3 cup freshly grated Parmigiano

December 9, 2011

Farro is an ancient grain that’s used in traditional Tuscan and Umbrian cooking—kind of like a cross between barley and wheat berries. I love making farro in the style of risotto—a.k.a. farrotto. By using my Risotto-Without-a-Recipe technique (page 136) and substituting farro for rice, you end up with something rich and chewy and nutty all at the same time. Like risotto, farrotto is a blank canvas for whatever you’re feeling passionate about. Whatever ingredients are in season, whatever flavors you’re in the mood for, whatever’s freshest. Whenever I cook for big events and have to feed a lot of people, I always make farrotto because it’s quick, it doesn’t cost a lot, and it’s a huge crowd pleaser. It’s a win-win-win.

Recipe notes

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