Dinner Tonight: Farro Risotto with Rapini
Dinner Tonight: Farro Risotto with Rapini might be just the Mediterranean recipe you are searching for. For $3.72 per serving, you get Head to the store and pick up olive oil, vegetable stock, salt and pepper, and a few other things to make it today. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.
Pour stock into a medium saucepan set over medium-low heat. Meanwhile, pour olive oil to a heavy-bottomed [lidded] saucepan set over medium heat.
Add onion and garlic and cook until onion is soft and translucent, three to four minutes.
Add farro and let toast for 30 seconds, stirring often.
Pour in the white wine. Stir well, and let cook until wine has evaporated.
Add a few ladles full of the stock. Cook, stirring occasionally, until the liquid has evaporated. Continue adding stock a few ladles full at a time until farro is tender, about 25 minutes. You might not use all of the stock. With about ten minutes left on your timer, add the chopped rapini.
When farro is done, turn off the heat, add the butter, cheese, and a pinch of salt and pepper. Stir well.
Add more salt and pepper if needed at this point.
Recommended wine: Chianti, Trebbiano, Verdicchio
Italian can be paired with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Santa Margherita Chianti Classico Riserva with a 4.8 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.
Santa Margherita Chianti Classico RiservaAn authentic Italian Chianti made from grapes grown in the heart of Tuscany’s Chianti Classico region. An exquisite expression of the Sangiovese grape, with substantial acidity from the low pH of the soil in this region.The aromas of this complex red wine range from cherries and plums to gladiolus flowers and earthy flint. The tannic, oak-aged flavors are bright and round, with a dry, warm, earthy finish.Best enjoyed with very flavorful dishes, such as tomato-based sauces, mushroom ravioli, beef or pork roasts, and game meats from venison to pheasant. It is also excellent with mature cheeses.Blend: 85% Sangiovese, 15% Merlot and Cabernet Sauvignon