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Step 1
For the farrotto, heat a 5.5 qt Dutch oven (or heavy-bottomed pot) over medium heat. Add the olive oil. Once hot, add the shallots. Cook for a few minutes until lightly browned. Season with salt & black pepper.
Step 2
Meanwhile, heat the stock and water in a saucepan over medium-low heat until just barely simmering. Keep the liquid warm over low heat.
Step 3
Add the farro to the shallots. Stir well and toast for a minute or so. Pour in the white wine. Stir with a wooden spoon until the liquid has absorbed.
Step 4
Start to ladle the heated liquid into the pot, one ladle (or about a ½ cup measurement) at a time, stirring after each addition until the liquid has been absorbed. Continue until you’ve added all of the liquid. This process should take about 45-50 minutes.
Step 5
To make the crispy shallots, heat a 12” saute pan over medium-low heat. Add enough olive oil to very generously coat the pan, creating a thin layer to shallow-fry the shallots. Add the shallots in one even layer. Fry for about 6-8 minutes until golden brown. Keep a close eye on them so they don’t burn. Use a slotted spoon to transfer the shallots to a plate lined with paper towels. Season with salt and set aside.
Step 6
Stir the butter, parmesan cheese, parsley, oregano, and chives into the farrotto. Allow the butter and parmesan to melt. Season with salt and black pepper to taste. Serve in a large bowl with the crispy shallots over top. Garnish with more freshly grated parmesan and any extra herbs.