Farro Risotto with Chard | 2008 Valley Cabernet Sauvignon (June 2012)
This is one of our family's staple dishes and the recipe varies by what is available in our 63rd Street Farm CSA Share and desired wine pairing. Farro is a versatile grain and we've previously turned it into a Chardonnay Pairing. This time, our CSA share included Chard and we were in the mood for a red wine. We customized this recipe to pair with one of our single-vineyard single-varietal Cabernet Sauvignons: the 2008 Valley Cabernet Sauvignon which has an affinity for cardamom.
- 1.5 cup farro
- 5 cups porcini broth
- 2 tbls extra virgin olive oil (plus extra to drizzle)
- 1 tsp Aleppo pepper
- 1/2 tsp granulated roasted garlic
- 1/2 tsp duxelles
- 1/4 tsp cardamom powder
- 1/4 tsp black mustard seeds
- grated Parmigiano-Reggiano for topping
Bring the vegetable stock to a boil (we often use Fattoria Italia Gusto Fungo Porcino dadi from Savory Spice Shop). Remove the stems from the Chard and chop. Add the olive oil to a pan and after heated add the spices and warm to infuse the oil. Add the farro and coat. Toast for a minute or two and then add about 1/2 of the broth and bring to a boil. Reduce to a simmer and then stir adding 1/2 cup broth as needed to replenish the liquid. When about 1 cup of broth remains add it to the pan and then add the chard and cover. Once the remaining broth has dissipated, stir and add the fresh ground pepper. Serve with a drizzle of olive oil and top with Parmigiano-Reggiano. We recommend pairing this dish with our 2008 Valley Cabernet Sauvignon.
- Date Published: 06/26/2012
- Categories: Cabernet Sauvignon