What I find so odd is that I like Farrotto as much as I like Risotto. It;s not a "cheap knock off" and has to be handled as well as the construction of a fine risotto. Takes as long too.
Makes me want to experiment with a mixed rye and barley version to see what happens there.
Definitely! I have had a barely version before at a restaurant called Sons and Daughters. Barely does take a while longer to cook and will still have a bit of tooth to it compared to farro. I haven’t messed with rye in a risotto style. I know they need to be soaked and the germ has a lot of texture, overall super nutty. Puffing grains as a garnish is an awesome add too!
I am def going to try this. I think it would be a good idea to soak both those gains for a few hours before and using a ratio of something like 25% rye and 75% barley.
Because of the rye I would almost want to serve it atop a bed of warm sauerkraut.
That sounds like a great start! Sauerkraut sounds delicious with it. Something that comes to my mind is grilled arrowhead cabbage, red cabbage puree with a bit of apple cider vinegar and butter roasted apples. Maybe even picked fennel fronds, chervil or dill as a fresh garnish. Go full on German-Italian style
Why am I thinking smoked/grilled salmon as the protein?
Yeah that’s a great idea, the smoke would add some great depth to the nuttiness of the barley and rye. I like the sound of cider brined grilled pork loin chops too.
I love the pork idea. both are counterpoint "sweet meats" to the acidity of the sauerkraut. But because I'm a child of the southwest I'd have to make some kind of green chili puree to sauce the pork with.
Dagnabit! Now I gotta do this too.
😂 the best part about cooking is the doing part and trying new things. Hatch chilies are amazing. Don’t go over powering your risotto now…
Nah. Just a drizzle on 1/3 of the pork. Or maybe a cream of green chili soup as a side. Been wanting to reverse engineer that one ever since we had it served to us in Lubbock.
Pretty sure its a creme potato soup base (chicken stock) with enough green chili to make it green in color and slightly "warm" to the palate.
