Here at the Kenmore Live Studio Chef Michael Ponzio of Rosebud Restaurants prepares traditional Italian food typically found in the Feast of the Seven Fishes (festa dei sette pesci), also known as The Vigil. Watch to learn how to prepare homemade farrotto - a delicious alternative to risotto! Click the "Like" button to become our fan at www.facebook.com to see the rest of the show and find other recipe videos, full shows, and more - plus, catch more fresh material like this LIVE at www.livestream.com Recipe: Rosebud Farrotto Yield: Serves 4 Ingredients: 1 cup farro 2 shallots, minced 1 cup white wine 4 tablespoons extra-virgin olive oil 2 cups chicken stock 1 tablespoon roasted garlic Salt and pepper to taste 3 tablespoons unsalted butter ½ cup Parmigiano-Reggiano, grated Method: 1) Soak farro in cold water for 20 minutes, drain in a colander, and rinse well. 2) Bring a large pot of heavily salted water to a boil over medium-high heat, add farro, and simmer 20 minutes. 3) Drain farro and then cool it by rinsing under cold water; set aside. 4) Place a pot over medium heat. 5) Add the oil and shallots and cook for about 4 minutes until slightly translucent. 6) Add the farro and stir for 1 minute. 7) Pour in the wine and cook for about 3 minutes until the alcohol had evaporated. 8) Add the 2 cups of the chicken stock and stir until the liquid has absorbed. 9) Once the liquid is absorbed, add the roasted garlic, butter, and Parmigiano. 10) Stir the farro until the mixture is ...
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