Farrotto with Acorn Squash and Red Russian Kale - Page 93

My arm is tired.
Seriously, you have to stir this stuff for like an hour!
Ox made me do it because he was making the Chicken Simply Roasted in a Skillet - like that's complicated.  (We've made the chicken before and it was awesome, so we did it again.)

That said, this was a slightly complicated recipe, which required a lot of oven and stovetop coordination to make in conjunction with the chicken.  That said, by writing out cooking steps, oven temperatures and times, Ox was able to coordinate everything perfectly.

The acorn squash and kale marry very nicely in the dish.  Watch the Squash while you roast it, to make sure the top doesn't get too dark.  We had to move the shelf once to get it done right.  Also pay good attention while toasting the Farro.

The Farrotto followed the classic risotto method of adding warm stock slowly to the Farro and stirring almost constantly to prevent sticking and scorching.  It took a little more than an hour, but it's worth it.

Once done it was rich, creamy and mouth watering.  Another Sean Brock home run.  Served on the same plate with the chicken it made for a great meal.

Advice: Watch the roasting items carefully to avoid burning.  Stir the farrotto constantly to avoid sticking and scorching


.