Macy's "Taste of the Oak Grill." Farro Risotto

Macy’s “Taste of the Oak Grill.” Farro Risotto


1 Tablespoon olive oil

4 ounces yellow onion, diced small

¼ cup white wine

12 ounces Farro

3-4 cups chicken stock (heated)

2 ounces asiago cheese

Salt and Pepper to taste


Heat pan over medium heat and add oil. Saute onions until softened (about 1 minute) and then add Farro. Cook Farro stirring constantly coating each grain with oil (about 4 minutes). Add white wine and cook until almost all liquid is evaporated. Begin adding warmed chicken stock one cup at a time not adding more until stock is absorbed. Continue until Farro is cooked through and creamy (about 25 minutes). Once Farro is cooked, add cheese and stir until melted.