Serves: Makes 4 to 6 servings
- About 1½ quarts chicken or vegetable broth (if canned, use equal parts broth and water)
- 6 tablespoons extra virgin olive oil
- 1 small yellow onion, minced
- 1½ cups farro
- 1 pound Jerusalem artichokes
- Kosher or sea salt and freshly ground black pepper
- 2 tablespoons minced fresh Italian parsley
- Put the broth in a medium saucepan, bring to a simmer over moderate heat, then adjust the heat to keep the broth just below a simmer.
- Heat 4 tablespoons of the olive oil in a large pot over moderate heat. Add the onion and sauté until softened and just starting to color, about 5 minutes. Add the farro and cook, stirring, until it is hot to the touch, about 1 minute.
- Stir in 1 cup of the hot broth and adjust the heat so the liquid bubbles steadily but not vigorously. Once the farro absorbs the broth, begin adding more hot broth ½ cup at a time, stirring often and adding more liquid only when the previous addition has been absorbed.
- While the farro simmers, peel the Jerusalem artichokes.Quarter each tuber lengthwise, then slice crosswise ¼ inch thick.
- When the farro has cooked for 25 to 30 minutes and is beginning to soften, stir in the Jerusalem artichokes. Season with salt and pepper. Continue cooking the risotto, stirring often and adding broth gradually, until the Jerusalem artichokes just lose their crispness-don't let them get mushy-and the farro is al dente, about 10 minutes longer. You may not need all the broth; if you need more liquid, use simmering water from a tea kettle. Taste for salt and pepper. Cover and let the risotto stand for 5 minutes.
- Stir in the remaining 2 tablespoons olive oil and the parsley. Divide the risotto among warmed bowls. Serve immediately.