An alternative to the usual risotto dish and very delicious. This uses left overs from the rather large Christmas Roast Pork and turkey stock thanks to Thanksgiving.
Drink with a nice light red wine.
Serves 4 generously
1/4 cup extra virgin olive oil
1/4 cup onion, diced
3 garlic cloves, chopped
1 tsp fresh sage chopped
Salt
1/4 cup dried porcini, rinsed and chopped
4 oz shredded roast pork
1-1/3 cups faro
4 to 5 cups chicken stock or turkey stock or pork stock
Fresh black pepper
Warm about half the olive oil in a 4-quart saucepan over medium heat and add the onion, garlic, sage, and a little salt. Cook until the onion is translucent, approximately 4 minutes. Turn down heat to medium low.
Add the farro, the rest of the olive oil and stir to coat. Add about 1/3 of the stock along with the dried mushrooms. Cook at a simmer; stir regularly until the stock is absorbed. Add another third of the stock and do the same until absorbed. Add the shredded pork and then gradually add a little more stock 1/2 cup at a time. Taste for tenderness. Taste for seasoning, you will need to add salt. It should take about 20 to 30 minutes from start to finish.
The nice thing about farro is that it is more forgiving than risotto. You can keep the finished dish warm for about a half an hour. You’ll need to add a little more stock to moisten and you want to serve it very hot. Make sure you drizzle extra virgin olive oil on top and have fresh cracked pepper.