Yes you read that right a caprese risotto! Local tomatoes, garden basil, and creamy mozzarella. Yum! And not just any risotto, but one made with farro. Farro is the traditional grain of the Mediterranean. It’s hearty with a nutty flavor and chewy texture. It’s an ‘super grain’ that is known to have sustained ancient Rome. Farro is rich in fiber, magnesium, and vitamins A, B, C, and E. It is a form of wheat, but because it is so easily digested and low in gluten many who are normally gluten intolerant can enjoy this grain. I haven’t cooked farro in quite some time but I’m glad I found it in the back of my cabinet. The starch is similar to that found in Arborio rice, so it performs like risotto. A creamy liquid is released when cooked binding the dish together, but it doesn’t become gummy. Sounds perfect to me!
Caprese Farro Risotto
- olive oil
- medium red onion, minced
- 2 cloves garlic, minced
- 1 cups farro
- 1/3 cup dry white wine
- 6 cups stock
- 1 pint diced cherry tomatoes, I used a mixture of sungold and blush
- 8 oz bocconcini mozzarella balls
- 1 cup fresh basil, julienne
- In a heavy pot heat a few tablespoons of olive oil over medium heat. Add the onion and garlic cooking until fragrant 2-3 minutes.
- Add farro and mix well. Pour in the wine and continue to cook until it is fully absorbed.
- Add stock 1/2 cup at a time stirring often until all the liquid has been absorbed. When the farro appears almost dry add another 1/2 cup and repeat the process until you’ve used all 6 cups or until the farro has reached the desired consistency.
- Add the tomatoes, mozzarella, basil, and s&p. Cook 2 minutes until tomatoes are just heated, cheese has started to melt, and basil has flavored the dish.