1large shallotfinely diced (or 1 small yellow onion)
1teaspoonkosher salt
3clovesgarlicminced
1 1/2cupsFarrosemi-pearled or pearled, rinsed and drained
1/4cupdry white wine
4-5cupslow-sodium vegetable brothdivided (I use a mix of mushroom and vegetable broth. *See notes)
freshly cracked black pepper to taste
1/4cupgrated Parmesan cheeseplus additional for serving (optional)
For the Roasted Cauliflower
1medium head cauliflowercut into large florets, with some stem still attached**
1Tablespoonextra virgin olive oil
1/4cupchopped fresh sage
1teaspoonkosher salt
freshly cracked black pepper to taste
Instructions
Preheat oven to 425°F. Place the cauliflower florets, on a baking sheet, add 1 tablespoon olive oil and toss to coat. Roast for 15 minutes, add the chopped sage and roast for a further 5-10 minutes or until the florets are golden and crisp. Set aside and keep warm.
Place the broth in medium saucepan and bring to a low simmer. Keep warm over very low heat.
In a large heavy-bottomed pan, heat the oil over medium heat. Add the shallot, along with 1 teaspoon kosher salt. Sautée over medium-low heat for 3-5 minutes, stirring often, until the shallot is soft and translucent but not browning. Stir in the garlic and cook 1 more minute.
Add the farro and stir to coat in the oil for about 1-2 minutes. Pour in the white wine and cook for 2 to 3 minutes, stirring often, until the wine has been completely absorbed. Pour in 4 cups of the hot broth and bring to a boil. Reduce the heat to a low simmer and cook for 25-30 minutes, stirring gently every 5-10 minutes. If the farrotto seems to be getting dry add another 1/2 cup broth.
Taste for doneness; the farro should be tender and slightly chewy in the center. If the grains seem ready but there is a lot of liquid in the pan, simply scoop some out with a spoon and reserve it for reheating at a later time.
Off the heat, add the grated parmigiano-reggiano and stir gently to combine. Again, if the farrotto seems dry, add the remaining 1/2 cup broth. Season to taste with kosher salt and freshly ground pepper.
Serve the farrotto topped with roasted cauliflower. If using, sprinkle farrotto with extra sage and garlic chips (***see notes). Pass around extra cheese, if desired.
Notes
*For this farrotto I like to use a mix of store-bought mushroom and vegetable broth. The mushroom broth gives the farrotto an incredible depth of flavour that I absolutely love. This is the mushroom broth I use. And this is the only vegetable broth that I find does not have a strong, fake flavour. Alternatively, use all vegetable, or all mushroom broth, or half of either with half water. If possible, slice the cauliflower into ‘steak florets’. The flat sides of the cauliflower steaks allow the pieces to more evenly caramelize on the sheet pan. **Optional Crispy Fried Sage Leaves and Garlic Chips: 2-3 Tablespoons extra virgin olive oil 10 sage fresh sage leaves 2 garlic cloves, thinly sliced Place a small pan over medium heat and add olive oil. Fry the sage leaves for 3 seconds. scoop out with tongs and place on a paper towel to drain. Add the sliced garlic and cook until golden brown, about 2-3 minutes. Place the garlic chips in a bowl, along with the remaining oil.