Summer Risotto

I’m obsessed with the grain, Farro and decided to make a hearty summer risotto with it. There’s a small Italian stall at my local farmer’s market, and Antonio sells all kinds of unusual Italian pasta and Risotto rice made from farro. This ancient grain is not wheat, it’s in a family of its own, and is a staple of rustic Italian cuisine.

It looks like a small grain of brown rice, but has the texture and nuttiness of barley. I think it’s lighter than all the above, so perfect for a healthier risotto.

This recipe for summer risotto serves four.

Ingredients 

• 4 cups vegetable stock/broth
• 2tbsp olive oil
• 1 1/2 cups Shitake mushrooms, sliced
• 1 small yellow onion, minced
• 2 garlic cloves, minced
• 1/2 cup white wine
• 1 cup of farro (soak in cold water 1/2 hour prior to using)
• 3 cups of Asparagus and thin French Beans, lightly steamed
• Parmesan or Parma (vegan parmesan)
• Good Olive Oil
• Salt & Pepper to taste

Instructions 

1. Place the stock in a saucepan and turn the heat on low. When making a risotto, you need to have the stock warm before you add it to the grain.
2. Heat the oil in a large skillet and gently fry mushrooms until they are cooked through. Remove them from the pan, and set them aside.
3. Add the onions to the pan and fry gently for 5 minutes, until translucent. Add the garlic and fry gently for another minute. Add the wine and fry for a further 2 minutes.
4. Begin to ladle the stock into the pan, stirring constantly. Wait until one ladle of broth is fully absorbed before adding the next. You have to be patient with a risotto. Don’t try to rush it by turning the heat up – you need to just stand by (with a nice glass of wine,) idly stirring and chatting to someone nearby. While you are stirring, you also need to gently steam the veggies for about 3-4 minutes (making sure they are crunchy and green.)
5. It will take 30-40 minutes for all the stock to be absorbed, by which time the grain will be chewy and perfectly al dente. Now is time to season your risotto with sea salt and pepper. I love to use Malden salt because it’s crunchy.
6. Immediately stir in the mushrooms.
7. Spoon the risotto into warmed bowls and drizzle with a generous amount of the best olive oil you have.Lay the asparagus and risotto on top each bowl, followed by grated Parmesan.
8. Enjoy your summer risotto!

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