• Level: Easy
  • Total: 55 min
  • Active: 55 min
  • Yield: 4 servings
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2 tablespoons extra-virgin olive oil

2 shallots, finely chopped 

1 1/2 cups farro 

1/4 cup dry white wine 

4 cups vegetable or chicken stock 

1/2 cup heavy cream 

1/4 cup grated Parmigiano-Reggiano

2 teaspoons unsalted butter 

Salt and freshly ground black pepper 


2 bunches flat-leaf Italian parsley, roughly chopped

1 bunch mint, roughly chopped 

3 cloves garlic, roughly chopped 

Zest and juice of 3 oranges

Zest and juice of 1 lemon 

Zest and juice of 1 lime 

2 cups olives oil 




4 Asian or Japanese eggplants, cut into eighths

1 tablespoon olive oil 

1 teaspoon salt 


  1. For the farotto: In a large saucepan, heat the olive oil. Add the shallots and cook over medium heat, stirring occasionally, until softened, about 6 minutes. Add the farro and stir to coat it with the oil, 1 minute. Add the wine and cook, stirring until it is absorbed, about 2 minutes. Add the stock, 1 cup at a time, and cook, stirring, until completely absorbed between additions. The farro is done when it is al dente and suspended in the thick, creamy liquid, about 25 minutes total. Stir in the heavy cream, cheese and butter, and simmer until the risotto thickens up, about 5 minutes longer. Season with salt and pepper.
  2. For the gremolata: Place the chopped parsley, mint and garlic in a bowl and whisk in the zest and juice from the oranges, lemon and lime. Whisk in the olive oil, and then season with salt and honey.
  3. For the eggplant: Preheat a grill or cast-iron pan over medium heat. Toss the eggplant with the olive oil and salt, and sear until caramelized, about 1 minute on each side.
  4. Serve the farroto with the eggplant and gremolata.