- 4 large beets
- 3-4 cups stock, any kind
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil, plus more for frying and drizzling
- 1 small onion, minced
- 2 cups farro
- Splash of white wine
- Kosher salt and freshly ground black pepper
- ¾-1 cup grated Parmesan cheese
- 4 eggs
Preheat oven to 400°. Wrap whole beets in aluminum foil and roast in the oven until they have some give when squeezed, 45 minutes to 1 hour. When cool enough to handle, slough off skins and cut into bite size chunks. Dress with olive oil, salt and pepper, and set side.
Meanwhile, bring stock to a simmer. Heat butter and 1 tablespoon oil in a large skillet over medium-high heat. Sauté onion until translucent. Add faro, stir to coat with fat. Splash with wine and stir, allowing liquid to cook off. Lower heat, and add stock a ladle at a time, simmering and stirring. Add another ladle of stock when the pan is nearly dry, and repeat until the farro is al dente tender. This should take 20-30 minutes. Add final ladle of stock, remove from heat, stir in cheese and taste for seasoning. Cover. The farro will absorb the final liquid while you fry your eggs.
In a large skillet, heat a tablespoon of oil over medium-high. Fry eggs until whites are set and lacy. Remove from heat.
Plate farrotto and beets side-by-side and top with egg, a good grinding of black pepper.