Farro Risotto with Tomatoes and Sweet Corn
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When it is summer we try to cook dishes that take advantage of what is in season. In this case fresh corn on the cob and tomatoes. In this dish we are making a healthy and hearty take on risotto. It is also much easier to make than traditional rice risotto, much less stirring involved. It make a great vegetarian main or side dish. Here we paired it with sauteed shrimp.
MAKES: 4 Servings
PREP/COOK TIME: 1 hour
INGREDIENTS
3 ears fresh corn, husks and silk removed
2 teaspoons Kosher salt
1 teaspoon black pepper
3 tablespoons extra-virgin olive oil
2 cups thinly sliced leeks, white and light green parts (1 to 2 leeks)
1 ½ cups pearled farro
½ cup dry white wine
6 ounces cherry tomatoes, halved
¾ cup freshly grated Parmesan (about 2 ounces)
1 tablespoon chopped fresh tarragon
1 tablespoon lemon zest
DIRECTIONS
Using a sharp knife, cut the corn kernels off the cob, cutting as close to the cob as possible. Set the kernels aside and reserve the cobs.
Make the corn stock: Holding the cobs over a medium saucepan, use a spoon to scrape down the sides of the cobs to release any additional corn and juices. Break the cobs in half and add to the saucepan, along with 8 cups water and 1 teaspoon salt. Bring to a boil, lower the heat, and simmer for 15 minutes before starting the risotto. (Keep the stock and corn cobs simmering while you cook the risotto.)
While the corn stock simmers, heat the olive oil in a separate pot or Dutch oven over medium-low heat. Add the leeks and sauté until tender, 5 to 7 minutes. Add the farro and stir fo r2 minutes. Add the white wine and simmer until most of the liquid has evaporated.
Increase the heat to medium and gradually add the corn stock, about 1 cup at a time, to the farro mixture. Cook, stirring occasionally, and adding more stock as the farro absorbs it.
When the risotto has been cooking for 15 minutes, add the tomatoes, corn kernels, 1 teaspoon salt and 1/2 teaspoon pepper. Continue cooking, adding stock as necessary and stirring often, until the farro is tender, 10 to 15 more minutes. (You will use most — if not all — of the corn stock.) The risotto is done when the farro grains are tender and most of the liquid has been absorbed.
Off the heat, stir in the Parmesan, tarragon and lemon zest. Season to taste with salt and pepper and serve immediately.
