Ease of Preparation: Medium
Yield: 4-6
Ingredients:
- 6 cups (1.4 L) vegetable stock, plus more as needed
- 1 ½ cups (350 ml) farro
- 4 tablespoons (60 ml) butter
- 2 shallots, minced
- 4 ears corn, kernels only
- 2 cloves garlic, minced
- 1 cup (240 ml) white wine
- ½ cups (350 ml) whipping cream
- 3 ½ ounces (100 g) Taleggio cheese, grated
- Finely cut chives, to garnish
- Salt and pepper
Method:
In a medium pot over high heat, bring the vegetable stock to a boil.
Add the farro and cook for 35 minutes or until al dente (cooked through but still chewy).
Strain, reserving the cooked grains and 1 cup (240 ml) of the cooking liquid.
In a medium pot, melt two tablespoons (30 ml) butter, then add the shallots, corn, and garlic and cook 1-2 minutes, until the onion is translucent.
Add the white wine and cook to reduce, stirring, until almost dry.
Add the farro and the stock and allow the farro to warm through. Continue cooking until stock is reduced and almost dry again.
Stir in the cream and cook to reduce slightly, around 1-2 minutes.
Swirl in the remaining butter and allow it to form a sauce.
Stir in the taleggio cheese until melted. Season with salt and pepper.
Transfer to a serving dish, garnish with chives, and serve immediately.