Piccolo Farrotto

Piccolo Farrotto

(recipe adapted from Anson Mills)

6 ounces (1 cup) Anson Mills Farro Piccolo

1 quart chicken stock (or beef stock)

1.25 ounces (2 1/2 Tablespoons) unsalted butter

2 T. olive oil

1 large shallot, minced (3 tablespoons)

1/2 cup dry red or white wine

1/2 bay leaf

1/3 cup finely diced celery

1/3 cup finely diced carrot

1/2 cup finely diced zucchini

1/4 cup roasted red pepper, cut into bits

2 ounces (1/2 cup) finely grated Parmesan Reggiano cheese

fine sea salt and freshly ground black pepper

1/4 cup chopped fresh Italian parsley

    1. Turn the farro into a food processor and give it ten 1-second pulses to crack some of the bran that encases the grains. Transfer it to a small bowl.


      Bring the stock to a simmer in a heavy-bottomed 2-quart saucepan over medium heat. Reduce the heat to low, cover the pan, and keep the stock just below a simmer as you cook the farro. If you need more liquid at the end, use hot water.

    3. Melt the butter in a heavy-bottomed 3- or 4-quart saucepan over medium-low heat. Add the shallot and cook, stirring occasionally with a wooden spoon, until soft and translucent, about 5 minutes. Add the carrot, celery and zucchini and cook until softened somewhat. They will continue to cook with the farro, so don't cook them fully now. Add the red pepper and the farro, increase the heat to medium, and stir until the grains are hot and coated with butter, about 1 minute. Stir in the wine and simmer until reduced to a glaze. Add the bay leaf and 1 cup of hot stock and stir once to make sure the grains are covered with liquid. Cook the farro, uncovered, at the barest simmer; when the liquid has been almost entirely absorbed and the farro begins to look dry, add another ½ cup of hot stock, stir once, and simmer until the liquid is absorbed and the farro once again begins to look dry. Cook the farro in this fashion for 1 hour. Stir in the celery and carrot and continue to cook, adding stock as needed, until the grains have expanded and are tender throughout, about 20 minutes longer.


    Stir in the Parmesan, 1 teaspoon salt, and ½ teaspoon pepper. The farrotto should look creamy, not wet or soupy. Taste for seasoning. Stir in the parsley and serve immediately.