corn, farro & freekeh cooked in brown butter
Adam Racina, La Pinta
4
Mediterranean
Mains
This risotto-style dish from Adam Racina is beautifully simple, yet has so much complexity and richness thanks to a luscious sauce of brown butter and Parmigiano-Reggiano. It's worth taking the time to make your own corn stock for this, as it adds a wonderful complexity!
It’s wonderful on its own, or a great side dish for fish, chicken or pine mushrooms.
Ingredients
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- 1 cup Mount Zero Cracked Farro
- 1 cup Mount Zero Cracked Freekeh
- 2 sweet corn cobs, kernels removed and husk retained
- 1 brown onion, sliced
- 2 bay leaves
- 5 peppercorns
- 2 garlic cloves, lightly crushed
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100gm unsalted butter
- 2 cloves garlic, thinly sliced
- Handful of Parmigiano-Reggiano
- Half-bunch basil, roughly torn
- Half-bunch parsley, finely chopped
- Squeeze of fresh lemon juice
Directions
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- Soak grains overnight or for a few hours. cook in separate pots in boiling water for 15 minutes, drain.
- Remove kernels from corn and reserve. Place husks, bay leaves, peppercorns, garlic and onion into a pot and barely cover with cold water (don't add too much, as we want to reduce this stock to a sauce later).
- Bring stock to a boil, and simmer for half an hour. Strain and keep aside.
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- In a saucepan, melt the butter, let it foam and caramelise. As soon as it smells nutty, add the garlic and corn kernels.
- Saute for 30 seconds then add grains, give it a good stir to coat grains in butter then cover with hot corn stock.
- Simmer grains in stock for 5 minutes, allowing the stock to reduce and the starch of the grains to thicken into a sauce-like consistency.
- Add more stock if necessary to achieve the desired consistency.
- Add parmesan cheese, a knob of butter and season with salt and pepper. Add torn basil leaves and chopped parsley.
- To serve, sprinkle over more parmesan and a squeeze of lemon juice.