Autumn Vegetable Farrotto

Image Copyright © 2007, Martha Stewart Living Omnimedia, Inc.

Carmen Quagliata is the executive chef at Union Square Cafe, where he explores and develops his passion for his native Italian cuisine in one of the country’s most beloved restaurants. Since he became executive chef in 2007, the restaurant has received four stars from Time Out New York and reclaimed the title of New York City’s Most Popular Restaurant by Zagat Survey.
Ingredients:
• 4 tablespoons olive oil
• 1 medium shallot, minced
• 1 cup farro
• 1 bay leaf
• 1 teaspoon kosher salt
• 8 cups water
• 1 cup diced red onion (1/2-inch)
• Kosher salt and freshly ground black pepper
• 1/4 cup balsamic vinegar
• 1/2 cup butternut squash, peeled and diced (1/2-inch)
• 1/2 cup celery root, peeled and diced (1/4 inch cubes)
• 1/3 teaspoon each of chopped fresh thyme, sage and rosemary equaling 1 teaspoon of the mixed herbs
• 1/2 cup chicken broth
• 1 tablespoon grated Pecorino Romano
• 1 tablespoon grated Parmigiano Reggiano
• 1 tablespoon butter, at room temperature

Preparation:
1. Preheat the oven to 450 degrees.

2. Pour 1 tablespoon of the olive oil into a medium saucepan and place over medium heat. Add the shallot, and cook slowly, stirring, until translucent. Add the farro, bay leaf, salt, and water. Cook at a gentle simmer until the farro is tender, about 45 minutes. If the farro starts to dry out before it is done, stir in an additional 1/2 cup of water at a time, and continue simmering until the farro is tender. Stir occasionally to avoid sticking.

3. While the farro is simmering, heat 2 tablespoons of the remaining olive oil in a small sauté pan. Add the onions, season with salt and pepper, and cook over medium-high flame, stirring frequently. After 3 to 4 minutes, the onions will begin to caramelize and soften. Remove the pan from the flame, add the balsamic vinegar, and return the pan to the heat. Continue cooking the mixture until the vinegar is reduced and the onions are glazed, but not completely dry. Turn off the heat and set the onions aside.

4. Place the butternut squash and celery root in a large ovenproof nonstick sauté pan, and toss the vegetables in the remaining 1 tablespoon of olive oil. Season with salt and black pepper and bake in the oven for 5 minutes. Stir the vegetables, and bake for an additional 5 minutes, at which point they should be tender and browning around the edges. Toss in the chopped herbs with the vegetables, and bake for a final 5 minutes, for a total of 15 minutes. Remove from the oven and set aside to cool.

5. To complete the dish, heat the butternut squash and celery root over medium-high heat until sizzling. Add the farro and the chicken broth to the pan. Continue cooking until the farro is hot and moist like a risotto, but not overly brothy. Season with additional salt and pepper if desired. Add the cheese, butter and balsamic-glazed onions. Stir until the butter is melted, and serve in warmed pasta bowls or a warmed platter. The farrotto makes a delicious appetizer in place of pasta as well as a great accompaniment to roasted poultry, light game, pork chops or pan-seared scallops.

This Side recipe was published in 'Martha Stewart Living Radio, Thanks giving Hotline Recipes 2010 - p48'.