An incredible and healthy entree dish marrying protein and fibers in the best way possible. The green emulsion is made with spinach, watercress and Italian parsley and chicken stock from scratch.. farro is cooked like a rise-base risotto with shallots, butter, olive oil and parmigiana reggiano. Un régal😋
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KITCHEN ITEMS I LOVE TO USE IN THIS VIDEO: DALSTRONG Chef Knife / Omega Series / VG10-VX – 8.5″ Kiritsuke /Limited Edition Set / Acacia Wood Stand – Sheath DALSTRONG Chef’s Knife / Shogun Series VG10 / 9.5” DALSTRONG Knife Set Block / Gladiator Series DALSTRONG Pairing Knife / Shogun Series / VG10 / 3.75″ DALSTRONG Santoku Knife – Omega Series – 7” All Clad 600 Wats immersion blender Pastry bowls Pastry bowls Le Creuset 12-inch pan Baking sheet Pro Portable Electronic Balance Cuisinart Food Processor Wire cooling rack Vollrath whisk
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Farro Risotto, Egg a La Polignac & Green Emulsion Recipe
Serves 4.
Chicken Stock*/Make ≈3qt/3L
3 lb. (1.5kg) chicken parts; backs, necks, wings, feet…
≈3 carrots, 1 leek, 1 onion, 1 celery stalk, chopped
1/2 garlic head, split in half or cloves crushed
A couple of bay leave, thyme sprigs, cloves, black peppercorns
1 cup (250ml) white wine chardonnay
Water ≈ 4qt/4L
*If vegetarian, use a rich veggie stock.
Bring to a boil and let simmer chicken stock for 3 hours. Skim the scum from the stock with a spoon or fine mesh strainer every so often.
Discard solids, pass stock through a sieve – cool on ice water and chill. Stock can be refrigerated for 3 days or kept frozen for up to 3 months.
Farro Risotto
8 ounces (240g) farro or barley
3 ea. (80g) shallots, minced
1/2 Tbsp (7.5g) olive oil
1/2 Tbsp (7.5g) butter
1/4 cup (60ml) white wine chardonnay
≈2.8 cups (700g) chicken stock, hot
Grated parmesan, salt and pepper to taste.
In a hot frying pan, lightly toast farro in order to release its nutty flavor with oil and butter on medium-high heat. Throw in shallots and cook until fragrant. Deglaze with wine and reduce to dry. Add simmering stock in 2 times, season with salt and pepper and cook stirring every so often, for about 20 min or until tender. Since farro does not release starch while cooking, it won’t end up as ‘sticky’ as risotto does. Once cooked, add parmesan to taste and more butter or a dash of cream if desired…
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