1 cup semi-pearled farro
1/2 cup olive oil
3 tablespoons unsalted butter, divided
1/2 cup finely chopped sweet onion
1/2 cup dry white wine
2 cups (or more) chicken or vegetable stock
1 cup yellow corn (from 2 ears)
1/2 cup freshly grated Parmesan, plus additional for garnish
Kosher salt and pepper, to taste
1/2 cup halved grape tomatoes, for garnish
Fresh basil, for garnish
Soak the farro in cold water for 20 minutes. Drain and rinse.
In a medium saucepan, bring 8 cups of water to a boil. Stir in olive oil and farro. Reduce heat to medium and simmer for 15 minutes. Drain and set aside. In the same saucepan, add the chicken stock and warm over medium heat until hot but not boiling.
In a heavy saucepan or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the onions until cook until just beginning to soften, about 3 minutes. Add the farro and stir until every grain is coated with butter, about 1 minute. Pour in the wine and simmer until the liquid evaporates.
Add 1/2 cup stock and stir frequently until the liquid is absorbed. Continue adding the remaining stock, 1/2 cup at a time, not adding more until the previous amount is absorbed. (It will take longer with each addition.) Stir in the corn with the final addition of stock.
Once all of the liquid has been absorbed and the farro is tender, about 20-25 minutes, fold in the remaining tablespoon butter (optional) and Parmesan cheese and stir until melted. Season with salt and pepper, to taste. Garnish individual bowls with tomatoes and fresh basil. Serve with extra Parmesan, if desired.
Uploaded: Mar 22, 2014