"Farrotto is like risotto but made with farro instead of riso, Italian for "rice." It's a traditional Italian dish, not a whole-grain stand-in for risotto. Since Italians cook for flavor, not for health, farrotto is delicious. And just happens to be healthy. This farrotto is made from stock cooked with corn cobs, which makes for an intense corn experience, and is my way of making sure you don't try making this with frozen corn. Don't try."
"Put the corn cobs in a tall stockpot with an insert, if you have one, or in any large pot and add 10 cups water. Bring the water to a boil over high heat. Reduce the heat to maintain a simmer and cook for 45 minutes to 1 hour, until the liquid has reduced by half. Strain the stock or lift out the insert and discard the cobs."
Farrotto is a risotto-like dish made with farro rather than rice and is a traditional Italian preparation focused on flavor. The recipe centers on a corn-cob stock made by simmering cobs in water until reduced, producing concentrated corn flavor. Fresh corn is pureed and used alongside whole kernels to amplify corn intensity; frozen corn is discouraged. Brown butter is cooked until nutty and the milk solids are removed to prevent burning. Onions and whole kernels are sautéed in olive oil with salt until tender, then farro is added and roasted while stirring.
Read at Los Angeles Times
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