wild garlic, chicken and farro risotto
Preparation Time: 10 mins Cooking Time: 20 mins
olive oil 1 onion, diced 200g farro (or, if you can’t find it, use pearl barley) half a glass of white wine 800ml hot chicken stock a handful of roast chicken, shredded a handful of wild garlic, washed and shredded 50g butter Parmesan (optional)
Make it! Heat a pan with a good glug of olive oil and a knob of butter. Add your onion and cook until softened, then add the farro. Stir until all the grains are coated in oil and season. Add the wine and reduce by half. Feed the farro grains with your hot stock, a ladle at a time, until you used it all up, stirring constantly (this makes it creamy). Once you’ve used up all the liquid and the faro is cooked (about 15-20 mins), throw in your wild garlic and chicken to warm through. Finally stir in cold knobs of butter and season again. Serve with grated parmesan if desired.
These are some recipes collected over the years in kitchens. They are mainly in note form, hence rough, and often scribbled down like a madwoman. Contact me if it’s all too confusing!