Farro Risotto | 2008 Barrel Chardonnay (Dec 2009)
Our Chardonnay is fermented in a French-Oak barrel but then transferred to stainless steel for aging shortly after fermentation completes. The result is a crisp white wine with an excellent mouth-feel imparted by the barrel fermentation but with a level of Oak that is not dominating. The Chardonnay is best served chilled (place in a refrigerator, or ice-bucket, for 30 minutes or so before opening). A pairing we really enjoyed includes Farro Risotto with Broccoli Rabe (Outstanding in the Field - a farm to table cookbook, by Jim Denevan, 2008).
Bring the stock to a simmer and then reduce to a very low heat to keep warm. Coarsely chop the broccoli rabe. Heat 2 tablespoons of the olive oil over medium-high heat until hot (but not smoking). Add the garlic and cook for about 30 seconds (do not brown). Add the broccoli rabe, season with salt, and stir to coat with oil. Cook until the rabe begins to wilt, about 2 minutes. Add about 1/4 cup of the stock and continue to cook until the broccoli rabe is tender and the liquid has evaporated, about 7 minutes. Add the remaining 1 tablespoon oil. Stir in the farro. Add 1/2 cup Chardonnay to the farro, and pour a glass for yourself. Toast the farro for about 2 minutes, stirring occasionally so it does not stick. Add a little hot stock to cover and bring to a simmer, stirring frequently. When all of the stock has been absorbed, add more stock. Continue adding stock, and stirring, until the farro is tender and nutty, 20 to 25 minutes in all. You may not need all of the stock. Season with salt and pepper. Turn off the heat, cover the pan, and let stand for 2 minutes. Spoon the farro into warm bowls and drizzle with olive oil. Top with grated Parmigiano-Reggiano. Buon Appetito!