Cooking has become a source of great pride for me.
When I first started really cooking for myself and others, recipes would scare me. If a recipe involved multiple steps and techniques, I wouldn’t touch it.
But as I was effortlessly whipping up this risotto I had a realization: I’m no longer scared of cooking. In fact, I know things from past trial and errors that continue to help me today. Like, this original recipe called for cooking the risotto over high heat and a few of the commenters said they had to end up adding more liquid.
Simple solution: Turn down the heat. It’s small things like this that make me realize I feel completely comfortable in the kitchen.
I get excited to try out new techniques or I find myself wandering through the grocery store scheming flavors I think would work well together.
So if I can tell you anything, cooking is a lot like music. Practice, practice, practice and don’t get discouraged.
- 2 tablespoons olive oil, divided
- 1 medium sweet potato, peeled and cut in ½” cubes
- ¾ cup farro
- 2 shallots, peeled and diced
- ¼ cup dry white wine
- 2 cups veggie stock
- 2 cups water
- ¼ cup Gorgonzola, plus more for topping
- salt and pepper
- Preheat oven to 375˚. Toss 1 tablespoon olive oil, salt, and pepper with the sweet potatoes. Place on a baking sheet covered with parchment paper. Place in oven and roast, stirring occasionally, until tender; 25-30 minutes. Remove and set aside once done.
- While sweet potatoes cook, heat a large, high rimmed skillet over medium. Add in farro and let toast, stirring occasionally, for 5-6 minutes or until you begin to smell a light, nutty smell. Remove from skillet and set aside.
- In a sauce pan, heat water and stock. Reduce to low and let simmer while you continue to cook risotto.
- Heat remaining tablespoon of olive oil over medium heat. Add shallot and sauté until translucent and fragrant, about 3 minutes. Keeping heat over medium, add wine and let cook until almost evaporated. Add farro and ½ cup of the stock. Continue to stir until the farro absorbs the stock. Continue to add/absorb ½ cup stock until the farro is tender, about 45 minutes. Test farro every so often.
- Once farro is tender, stir in Gorgonzola and sweet potatoes. Continue to stir until Gorgonzola is melted. If you like a more pungent taste-add more cheese. Taste and season with salt and pepper. Serve immediately.
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