Farro Risotto Bianco

Directions

1. 1
   Heat stock in its own pan.
2. 2
   In a separate heavy bottom sauce pan, place olive oil and 1/2T butter.
3. 3
   Add to oil and butter the onion, garlic, and celery, and cook over very low heat for about 15 minutes, until all vegetables are soft, and not colored.
4. 4
   At this point, add the Farro and turn up the heat to medium.
5. 5
   The Farro will be slightly frying, keep stirring.
6. 6
   After a minute or two, add the vermouth, and keep stirring.
7. 7
   Once wine has cooked into faro, add a good ladle of stock.
8. 8
   Turn down the heat to a simmer, and keep stirring and adding stock as the farro absorbs liquid.
9. 9
   After about 15 minutes, check for doneness.
10. 10
    The farro should be chewy, but soft - not crunchy.
11. 11
    If it is not finished, keep adding stock and stirring until you are happy with the texture.
12. 12
    Remember, faro is a chewy grain.
13. 13
    Once finished, add the rest of the butter, and the parmesan cheese.
14. 14
    Cover with lid off heat and allow to rest for 2 minutes.