Chef Jamie Gwen
Hatch Chile Farro Risotto
Category
Entree
Servings
2 servings
Prep Time
10 minutes
Cook Time
40 minutes
Author:
Chef Jamie Gwen
Ingredients
-
1 cup Organic Farro
-
5 cups Chicken Broth
-
2 tablespoons Unsalted Butter
-
1 tablespoon Extra Virgin Olive Oil
-
To taste Kosher Salt and Freshly Ground White Pepper
-
1/2 Melissa's Perfect Sweet Onion - finely chopped
-
1/2 cup Dry White Wine
-
4 Melissa's New Mexico Hatch Peppers - roasted, peeled, seeded, diced
-
1/3 cup Fresh Parmesan Cheese - finely grated as needed
-
Mixed Mushrooms - Shiitake, Crimini, Porcini fresh or dried (and reconstituted) and sautéed, for garnish
Directions
Combine the farro with the chicken broth in a medium, heavy saucepan.
Bring to a boil over high heat, then cover and reduce the heat to a simmer.
Cook until just tender, about 15 to 20 minutes.
Drain the farro over a bowl so that you can reserve what's left of the cooking liquid, and set both aside.
Rinse the saucepan and add the butter and olive oil over medium heat.
Add the onion and cook until the onion is translucent, about 5 minutes.
Add the wine and simmer until reduced by half, another 5 minutes or so.
Add the farro and Hatch peppers and cook for two minutes, stirring occasionally, until heated through.
Fold in the Parmesan, adding enough of the reserved chicken broth to get a slightly creamy consistency.
Fold in more Parmesan and season with salt and pepper.
Serve immediately or cover and reheat gently before serving, adding more liquid as necessary.
Filed in:
Dried Mushroom Medley,
Entree,
Hatch Chile Farro Risotto,
Hatch Peppers,
Mushrooms,
New Mexico Hatch Peppers,
Perfect Sweet Onion
