Ingredients
- 2 tablespoons local unsalted butter
- 6 slices pancetta
- 1/2 cup onion, cut into small dice
- 3 stalks celery, cut into small dice
- 2 carrots, peeled and cut into small dice
- 4 cloves garlic, finely chopped
- 12 ounces uncooked farro
- 1/3 cup dry white wine
- 5 cups, or more if needed, homemade or low sodium chicken broth
- 3 ounces cream cheese
- 1/2 cup flat leaf parsley, chopped
- Kosher salt and freshly ground black pepper
- A few lemon wedges
Instructions
In a large saucepan, I use a 4-quart Windsor style but a Dutch oven works well, melt the butter over medium heat. Add the pancetta and cook until the fat has rendered and the bacon is crisp. Remove pancetta and reserve.
Throw in the onions and cook for 2-3 minutes. Add the celery and the carrots and cook 3-4 minutes more. Add the garlic and cook another minute or two. Pour in the farro, stirring so that the grains are coated. Cook for a couple of minutes until a nutty aroma is released. Pour in the white wine and cook until the wine is almost completely evaporated, about 3 minutes.
Have the chicken stock in another saucepan over low heat. Doing half cup additions at a time, add the chicken stock, stirring until each addition has almost evaporated. Continue until the farro is tender, usually about 20 minutes. Stir in the cream cheese and allow to melt. Add the parsley, then taste for seasoning, adding salt, pepper, and a squeeze of lemon, if needed. Just like regular risotto, farro risotto waits for no man. Serve immediately.
Note: This dish reheats nicely just using additional chicken broth.
Serves 8-10
