Farro Risotto


2 tbsp olive oil
1 small white onion, finely chopped
1-1/2 cups farro
1/4 cup white wine
3 cups water
1/2 cup heavy cream
1/4 cup parmesan
2 tsp butter
salt & pepper


1. Saute onion til soft. Add farro, saute 1 minute to coat with oil. Add wine and cook until it is absorbed.

2. Stirring often, add water 1 cup at a time as each addition is completely absorbed, about 30 minutes. (Farro should be softly al dente.)

3. Stir in cream, cheese and butter and cook until thick, about 5 minutes. Season to taste with salt and pepper.


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