Tomato and Basil Farro Risotto
This blog post is in partnership with Tuttorosso Tomatoes.
Subscribe to our blog here!
For the longest time, risotto to me fell into the once in a while, fancy kind of dish. Over the years, it has slid more into the stick to your ribs, served on a cold evening, comfort food category. And I don’t know if I’ve ever encountered a more perfect recipe to fit that criteria than this one from Tuttorosso: Tomato and Basil Farro Risotto.
Their website, by the way, is an excellent place to find not only recipes, but all sorts of very useful techniques. This recipe is honestly pretty perfect in all its forms. Quick, easy, and delicious. And that’s not even mentioning the ingredients. The incredible flavor of this dish would absolutely not be possible in the dead of winter without these incredible tomatoes from Tuttorosso. As we’ve said often, the most important thing I’ve found in cooking is to use good, clean ingredients. The more reading one does about Tuttorosso, the more you will discover that these are tomatoes you want to use in your cooking. In addition to using sustainability produced ingredients, their ingredients are also NON GMO. And, their cans are NON BPA lined. It pleases me not only to use these tomatoes, but also to share them with you because clean ingredients are so difficult to find these days. We find our Tuttorosso Tomatoes at Rouses Markets. To find Tuttorosso tomatoes near you, check out their store locator.
The use of farro in this recipe instead of rice, has a couple of different benefits. In addition to the taste and texture (which I love), there are actually some health benefits which is always an added plus. Now that added health benefit will probably be canceled out by one of my favorite recipe additions: Mascarpone cheese! My goodness, I could eat it by the bucket full. As with most things, this recipe pairs perfectly with a side of garlic bread and a nice red wine. So check in with Tuttorosso and enjoy this recipe! My take on their recipe is below. If you would like to see the original, check it out here!
Ingredients
- 2 cups farro (not cooked)
- 1 (28 ounce) can Tuttorosso® San Marzano Style Whole Peeled Pear Tomatoes with Basil & Sea Salt
- 1 cup chicken stock
- 1 tablespoon of butter
- 2 tablespoons of olive oil
- 1 Shallot diced
- 4 cloves of garlic diced
- Dash of kosher salt
- Dash of black pepper
- Dash of dried oregano
- Dash of dried basil
- Dash of red pepper flakes
- 1 can of Tuttorosso® Tomato Paste
- 1/2 cup red wine
- 1/2 cup Parmesan grated
- 1 cup mascarpone cheese
- 2 tablespoons of basil lightly chopped
Instructions
Cook farro in a large pot of salt water until tender. Drain and set aside.
Add tomatoes and stock to blender. Blend until smooth. Place in a small pot and keep warm.
Melt butter in a large pot on medium heat.
Add olive oil. Add shallot, garlic, and seasonings and saute until veggies are soft and smelling good.
Add the farro and mix well. Add tomato paste and stir to mix in well. Cook for about two minutes.
Add wine and deglaze. Cook until the wine is almost all evaporated.
Add tomato and stock mixture slowly. Stir well. Reduce heat to low and add cheese.
Stir until the cheeses melt. Serve warm with some chopped basil.
