Farrotto with English Peas and Morels

Ingredients

• 2 3/4 cups chicken stock
• 1 1/2 cups shelled English peas
• 6 tablespoons unsalted butter
• 3 cloves garlic
• thinly sliced
• 1 small onion
• minced
• 1 cup farro
• 1/2 cup white wine
• 2 tablespoons extra-virgin olive oil
• 1/2 pound morels
• cleaned
• stemmed
• and quartered lengthwise
• Kosher salt and freshly ground pepper
• 1 cup grated Parmigiano-Reggiano
• 3 tablespoons chopped fresh parsley

Instructions

1. Place the stock in a saucepan and set over low heat to keep hot.
2. In a large saucepan or pot over high heat, bring salted water to a boil.
3. Prepare an ice bath in a strainer set into a large bowl.
4. Add the peas to the boiling water and blanch for 2 minutes.
5. Immediately transfer to the ice bath.
6. When cool, drain and reserve.
7. In a high-sided saute pan or Dutch oven over medium-high heat, heat 2 tablespoons of the butter.
8. Add the garlic and onion and saute for 2 to 3 minutes.
9. Add the farro and stir to coat.
10. Add the wine and cook, stirring occasionally, until the wine is absorbed, 5 to 6 minutes.
11. Add 1 cup of the stock.
12. Cook until the liquid is almost completely absorbed, 6 to 7 minutes, stirring occasionally.
13. While the farrotto is cooking, heat the olive oil in a medium saute pan over medium-high heat.
14. Add the morels and saute until tender, 4 to 5 minutes.
15. Remove from the heat and reserve.
16. Add 1 more cup stock to the farrotto.
17. Continue cooking until the liquid is almost completely absorbed, 6 to 7 minutes, stirring occasionally.
18. Add 1/2 cup more stock.
19. When the liquid is nearly absorbed, taste the farrotto.
20. It should be nearly tender with some resilience.
21. Add the peas and the morel mixture with an additional 1/4 cup stock.
22. Stir, and season to taste with salt and pepper.
23. Remove from the heat and fold in the cheese and the remaining 4 tablespoons butter.
24. Sprinkle with parsley and serve.