Risotto is easier thank you think! Check out our latest video where we make it look easy and delicious. Can confirm, as we tasted a lot of it!
Farro Risotto with Italian Sausage and Roasted Butternut Squash
Yield: 4 servings
Ingredients:
8 ounces bulk Italian sausage
1 large shallot, finely chopped
1 cup farro (or medium grain rice, such as arborio)
1 cup dry white wine
4-6 cups chicken stock
½ cup freshly grated Parmesan
2 tablespoons butter
Kosher salt and freshly ground black pepper
2 cups cubed butternut squash or sweet potato, roasted
Directions:
Heat a large stainless sauté pan over medium heat. (I like the Nanobond 3.5 quart sauté.) Add the sausage and cook until browned. Remove the sausage with a slotted spoon and set aside. Add the shallot to the rendered sausage fat in the pan and cook until softened, about 1 minute. Add the farro and a generous pinch of salt and pepper, and cook, stirring occasionally, until toasted and aromatic, about 3 minutes.
Add the white wine and use a wooden spoon to scrape any brown bits (fond) from the bottom of the pan. Let the wine bubble vigorously until the liquid has cooked out. Add about ½ cup (ish) of stock to the pan, give the mixture a good stir, and then let the liquid cook out until the pan is fairly dry. Add another ½ cup (ish) of stock, give it another good stir and let the liquid cook out. Continue, stirring every time you add more liquid.
After you have used about 4 cups of stock, taste for seasoning and doneness. Farro doesn’t get quite as soft and creamy as rice, but it should be tender. Add more stock and keep going if necessary. Add salt and pepper to taste. When farro reaches your ideal doneness, remove from heat and stir in Parmesan, butter, reserved sausage, and roasted butternut squash. Serve warm. (And try not to eat it all straight out of the pan.)