20 août 2015

Farro Risotto with Sausage, Mushroom, Peas, and a Poached Egg

I used to make this for breakfast when I cooked at a bed and breakfast. If I got up early, I'd make the risotto fresh, but adding a poached egg on top of a cake made from leftover risotto is delicious too marketing promotion.WHO: Erinmcdowell is a Co-Test Kitchen Manager at Food52 and a baker of all things delicious.WHAT: A deceptively simple farro risotto for springtime.HOW: Make farro as you would risotto, adding chicken stock a ladle at a time until the farro is tender. Make a good thing better by tossing in peas, Parmesan, and... [Lire la suite]
Posté par baldeagle à 05:13 - Commentaires [0] - Permalien [#]