This was a final course I did recently for a dinner not to long ago.  Most of the recipes I have been creating lately have be vegetable driven.  Eloise and Jp's diet has changed for less meat and more vegetable base.  Jp still wants a little protein in most of the meals but this is one course where I snuck the protein into the broth of the cooked farro.  This is basically a farro risotto with grilled asparagus and butter lettuce.  Here is the recipe I hope you enjoy it!

Farro with asparagus with marrow stock

1 cup of farro rinsed and soaked
6 cups of bone marrow stock
Salt to taste

Bone marrow stock
8 marrow bones roasted
3 carrots large chopped
1 large onion chopped
4 stalks of celery
1 fennel
1 garlic bulb
Fresh thyme, bay leaf
14 cups of water

2 bunches of asparagus grilled
2 oz Parmesan
2 tbsp chives

1 bunch of baby butter lettuce
Olive oil

For the stock,

Preheat oven 400 degrees. First roast your bones for 30 minutes stirring them after 15 min (if your using raw bones. Then caramelize all your vegetables in a large 3-5 gallon stock pot (or the biggest pot you have ) with a little olive oil. Cook for 15 minutes or until nicely browned but not burned. Then place all the roasted bones and herbs in a stock pot .  Fill it up with cold water.   Bring to a boil and then turn down to a simmer.  Let it cook for or reduce by half.  You want to skim off the fat periodically as it rises to the top with a ladle.  Once it has reduce by half, strain off and set aside.  

Grilled Asparagus,

Simply drizzle olive oil, salt, and pepper on the asparagus. Grill for 3-4 minutes to get them slightly tender and grill flavor. Don’t over cook! You want them crunchy still. Once cooled cut the tops off at about an inch. Slice the rest of the asparagus stalks for the risotto

For the Farro Risotto,

In a small sauce pot add olive oil and your drained farro.  Toast your farro for 2 to 3 minutes and then ladle your stock over the farro just enough to cover it.  You want to add a little salt into the liquid and rice so that it is seasoned and not bland. Stir occasionally so the farro doesn't stick to the pan. I am a believer in not having to stand and stir the rice every second because you have the tendency to break the rice kernels by over stirring.  You stir enough so that there is liquid and that the farro doesn't stick and burn.  Once the first round of stock has cooked and evaporated then repeat the first step.  You will probably do this 3 to 4 times unitl your risotto gets close to the point of finishing.  Risotto should be classically be al dente, with a little bite to it.  Other wise you will have an over worked mushy rice, which no one wants to eat.  But in the case of Farro you want it pretty done all the way through, I would cook it a little closer to done than closer to al dente.

To Finish

Finish the risotto by adding the sliced asparagus stalks.  Cook for a minute and then add your butter and parmesan cheese.  The rice should be nice a creamy now and you want to finish with salt, and pepper.  Top the risotto with a little parmesan and butter lettuce. Drizzle olive oil on top. Serve and enjoy!

farro asparagus.JPG