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Duration:
2 hrs
Servings:
8
Level:
Advanced
Farro, an ancient grain derived from emmer, spelt, and einkorn wheat, is celebrated for its hearty texture and deep, nutty flavor. Revered in Italian cuisine and increasingly popular in the United States, it has become a versatile ingredient across modern menus.
This sous vide farro risotto offers a comforting, contemporary twist on the classic dish. Kombu imparts a subtle umami depth during the cooking process, while fresh ginger adds gentle warmth that enhances the grain’s naturally sweet, nutty character. Though distinct from traditional Arborio rice risotto, this version is equally satisfying—and just as enjoyable to prepare and savor. Enjoy!
Part 1:
Sous Vide Farro Risotto
Step 1
Combine farro and frozen chicken stock in a sous vide bag along with the scallions, peeled ginger and kombu.
Seal and sous vide at 183 degrees F for 1 hour.
Step 2
In a heavy-bottomed shallow saucepan, sweat the shallot and garlic. When translucent, add all contents from the sous vide bag to the pan and remove the scallions, ginger and kombu.
Turn to high heat and constantly stir farro.
Step 3
Once the stock has almost completely reduced to nappe consistency, add the butter. Add salt and pepper to taste. When the butter has melted, the risotto is ready to serve.
Step 4
Plate farro risotto as desired and serve immediately.
Part 2:
Part 3:
FEATURED PRODUCT
Ingredients
Equipment
