Cold weather is creeping back into San Francisco after a glorious month and a half of summer weather. To me, that means it’s time for warm, comforting dishes like risotto.
I especially love risotto because it tastes naughtier than it is. Although it looks and tastes incredibly creamy, risotto doesn’t contain any cream. Usually, the only high-fat ingredient I add is cheese, and even then, I don’t add much. Plus, without anyone noticing (ahem, Jay!), I can almost double the recipe’s output by adding tons of vegetables. As far as I see it, the only downside of risotto is the constant stirring.
But constant stirring is a double black diamond, super steep downside, probably covered with ice and moguls. It’s no gentle, downward sloping bunny hill. There’s no denying it: standing in your kitchen for 35+ minutes, stirring every minute or so, then adding broth every few minutes is downright laborious. And incredibly boring. It often makes me wish my rice cooker had a risotto-cooking mode.
Enter my knight in shining armor: farro. (more…)