Roasted Beets with Farrotto and Crispy Fried Eggs

Farrotto is made in the same manner as risotto: grains crackled in butter and onion, splashed with wine, and then slowly simmered with a little bit of stock at a time until tender. Farro doesn’t achieve the same starchy creaminess as Arborio rice, but the nutty flavor pairs beautifully with sweet, earthy beets, and the yolky fat from a sunny-side- up egg brings everything together.

January 30, 2018

Ingredients

  • 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

Preparation

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.

Ingredients

  • 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
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