1 small yellow onion, minced
1 tablespoons olive oil
2 ears sweet corn (about 2 cups kernels)
1 cup farro
¼ cup white wine
2 cups sweet corn or vegetable broth
1 ½ cup shredded sharp cheddar cheese
Half and half, if needed
Basil or parsley, for serving
Chili Flakes, for serving
- To get started, mince your onion. Heat a 3 or 4 qt dutch oven and add a drizzle of olive oil. Add in the onions and a solid pinch of salt. Cook until the onions are really soft, 10 or so minutes.
- While the onions are cooking, prep the corn by removing the silk and the kernels from the corn. Add the corn to the onions and continue to cook for about 5 minutes. Measure in the farro and cook for a couple more minutes, to help the farro toast. Stir in the white wine and let cook until the wine is mostly gone.
- After the wine, measure in the broth. Bring the pot to a simmer then remove from the heat, cover, and place in an oven that has been heated to 375˚F. Cook for 35 to 40 minutes, after which time, most to all the liquid should be absorbed.
- Once the farro is tender and 95% or so of the liquid is absorbed, remove from the oven and stir in the cheese. Taste and add more salt if needed. If there isn’t a ton of liquid left and the risotto feels too thick, add a splash or two of half/half, milk, or more vegetable broth.
Tips + Tricks: if you’re not using pearled farro, you will need to cook this for 10 to 20 minutes more and possibly add more liquid. Start checking the dish around the 40 minute mark and add more water as needed.
Keywords: farro risotto, sweet corn risotto