Ingredients:
Farro Risotto
1 White onion
35 percent cream
Baby watercress
Black Wild rice
Canola oil
Vegetable stock
Unsalted butter
Kosher Salt
Parmesan cheese
Red Vein Sorrel
Method:
1. Place a pot of water on the stove and bring to a boil
2. Place a pot of oil onto the stove
3. Add farro to boiling water until the grains open
4. Start slicing onions and place in a pot to sweat down with no colour, then add cream and let reduce. This is your onion soubise!
5. Strain the farro and set aside
6. Fry the wild rice, place on paper towel and season with salt
7. Add a knob of butter to a blender with the soubise and puree. Add this to a pot with the farro
8. Cook the farro and soubise while stirring, letting the soubise reduce.
9. Add vegetable stock, butter and parmesan to the farro
10. Plate
All recipes featured in this episode Bring on The Karbs! were improvised by Josh and Erica Karbelnik. Please note that the following recipes are approximations of what unfolded during the episode.
We encourage you to embrace the spirit of experimentation when recreating these dishes and share your results with us. Individual results may vary.
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