Farro risotto recipe, courtesy of Aviary Chef/Owner Jasper Shen
In a saucepot with medium heat add olive oil and farro. Stir until slightly toasted and smells nutty. Add the chicken stock, salt and pepper and cook until grain has split and is soft to the chew. It usually takes 45 minutes but might take longer depending on the farro. If it is still hard add more liquid and continue cooking.
When farro is done add butter while stirring over medium heat. After the butter is melted add cheese and continue to stir until the cheese has melted. Take the farro off the heat and add the yogurt, turnip and fresh water chestnut.
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