Creamy Stovetop Parmesan Farro
Ingredients
2 tablespoons extra-virgin olive oil
1 medium yellow onion, small diced
1 1/2 cups farro
2 large cloves garlic, peeled and smashed
2 cups unsalted chicken stock (I like Swanson’s)
1 cup cold water
1 1/2 teaspoons kosher salt, or to taste (I generally add up to an additional teaspoon; it will depend on taste and the brand of salt — I use Diamond Crystal)
3 tablespoons unsalted butter
fresh-ground black pepper
1/4 cup grated Parmigiano-Reggiano cheese
1/4 cup grated Pecorino-Romano cheese
1/2 cup loosely-packed minced parsley, leaves and stems
Directions
Heat the olive oil in a medium-sized pot. Add the onion and cook over medium heat, stirring, until translucent, about 5 minutes.
Add the farro and garlic. Toast the farro for 1 to 2 minutes, stirring often to coat in oil and cook evenly.
Add the stock, kosher salt, and 1 cup cold water. Bring to a boil, then lower to a simmer and cook for about 30 minutes, stirring occasionally, until the farro is al dente and most of the liquid is absorbed.
PRO TIP: My go-to brand of Kosher salt is Diamond Crystal. This is also the brand most chefs and recipe developers use.
Remove from heat. Stir in the butter, about 12 turns of fresh-ground black pepper, and the minced parsley. Add the two cheeses, reserving a generous tablespoon of each for garnish. Taste for seasoning.
Spoon into bowls and served, topped with the remaining cheese and a little more parsley, if desired.
