Farro Risotto with Red Wine and Parmesan Pressure Cooker Recipe

Recipe Category: Grain


Farro Risotto With Red Wine And Parmesan Pressure Cooker Recipe


SERVES 4 as a main course or 6 as a first course – Cooker: 5- to 7-quart – Time: 8 minutes at HIGH pressure

  • 2 tablespoons extra virgin olive oil
  • 2 large shallots, finely chopped (about 1/3 cup)
  • 1¼ cups semi-pearled farro (labeled farro semiperlato), rinsed and drained
  • 1½ cups Chianti Classico or other good, fruity Italian red wine
  • 2½ cups vegetable or low-sodium chicken broth, or Vegetable Parmesan Broth
  • ½ cup freshly grated or shredded Parmigiano-Reggiano cheese, plus more for serving
  • freshly ground black pepper
  • 2 tablespoons butter


  1. Heat the oil in a 5- to 7-quart pressure cooker over medium-high heat
  2. Add the shallots and cook until softened, about 1 minute
  3. Add the farro and cook 1 minute, stirring constantly, until the grains are evenly coated with oil and fragrant
  4. Add 1 cup of the Chianti and stir until it is absorbed
  5. Add the rest of the Chianti and the broth
  6. Close and lock the lid
  7. Set the burner heat to high
  8. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  9. Set a timer to cook for 8 minutes
  10. Remove the pot from the heat
  11. Open the cooker with the Quick Release method
  12. Be careful of the steam as you remove the lid
  13. Stir in ¼ cup of the cheese and a few grindings of pepper
  14. Replace the cover and let stand a few minutes to thicken and set up
  15. The farro should be al dente (tender but chewy) and the cooked grains suspended in the thick liquid
  16. Stir in the butter and the rest of the cheese over medium heat
  17. Taste for seasoning
  18. The finished farrotto should be slightly runny as it will continue to thicken as it sits on the plate
  19. Spoon out with an oversized spoon, with extra cheese for sprinkling on top, and the pepper grinder on the side

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