Pea & Herb Farrotto

Pea & Herb Farrotto
Serves 2

Sauté a shallot and a few cloves of garlic in equal parts EVOO & butter. Toast 1/2 lb. farro and then deglaze with 1 cup dry wine. Absorb and slowly add and stir in 1 quart chicken or vegetable stock until thick and creamy. Stir, stir, stir, agitate the shit out of this grain. It’ll take more than traditional Arborio rice but it’s SO worth it. And has so much more depth! Season with salt. To make the purée, blend 1 cup defrosted frozen peas with a handful of mint and parsley. Season with salt, lemon zest, lemon juice, a few glugs of EVOO, and a bit of water to thin out to the consistency of pesto. Stir into the farrotto. Add 2 cups grated Parmigiano or Pecorino, another pad of butter, a handful of herbs, and serve to celebrate.

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