Bruno Albouze Farro Risotto

Farro Risotto

Yields1 ServingPrep Time40 minsCook Time15 minsTotal Time55 minsDifficultyBeginnerRating


Chicken Stock
 1500 g Chicken parts: backs, necks, wings, feet..
 150 g Carrot (1), chopped
 150 g Leek, washed
 50 g Celery stalk, chopped
 25 g Half garlic head
 250 g White wine
 4000 g Water
Farro Risotto
 240 g Farro, or barley
 80 g Shallots (4), minced
 8 g Olive oil
 8 g Butter
 60 g Chardonnay
 700 g Chicken stock
 30 g Parmesan, grated
Green Emulsion
 350 g Spinach
 100 g Watercress
 60 g Parsley
 300 g Chicken stock
 60 g Butter
 30 g Parmesan
Egg A La Polignac
 200 g Pastured-raised eggs (4)
 30 g Parmesan



Farro is a grain with a nutty flavor, high-protein, high-fiber ancient whole-grain wheat. It resembles to barley, both retain a notable amount of chew when it gets cooked.

Chicken Stock

In a large pot, bring all ingredients along with a couple of bay leave, thyme sprigs, cloves, and black peppercorns to a boil. Cook chicken stock on low for 3 hours. Skim the scum from the stock with a spoon or fine mesh strainer every so often. Discard solids, pass stock through a sieve – cool on ice water and chill. Stock can be refrigerated for 3 days or kept frozen for up to 3 months.

Farro Risotto

In a hot frying pan, lightly toast farro in order to release its nutty flavor with oil and butter on medium-high heat. Throw in shallots and cook until fragrant. Deglaze with wine and reduce to dry. Add simmering stock in 2 times, season with salt and pepper and cook stirring every so often, for about 20 min or until tender. Since farro does not release starch while cooking, it won’t end up as ‘sticky’ as risotto does. Once cooked, add parmesan to taste and more butter or a dash of cream if desired…

Green Emulsion

This green emulsion is simply delicious and healthy. During the emulsion, more butter can be added. A powerful blender is mandatory in order to obtain an incredible smooth texture. It can be turned into an excellent soup by just adding more stock. Blanch all greens in boiling and salted water for a couple of min (save water). Transfer greens in ice water for 5 min or more. Drain well and squeeze out excess moisture using paper towels; set aside. Blend blanched greens with hot stock first. Readjust consistency with more stock if needed. Then, add cold butter and parmesan. Transfer green sauce in a saucepan and heat up right before serving.

Egg A La Polignac

Pre-heat oven to 400ºF/200ºC. Use the saved hot blanching water. Butter ramekins generously and coat with grated parmesan – crack egg one by one and place one in each mold. Bake in water bath for 8 to 10 minutes (the egg white should be cooked while the yolk remains runny). Remove from hot water and let cool completely before removing eggs from ramekins. Or, transfer on ice water. Run a thin spatula around the edges of the ramekin, top ramekin with plastic wrap and turn over. Reserve eggs on baking tray lined with a greased silicone mat. Garnish eggs with a sprinkle of thinly chopped fresh thyme or oregano. Season with fleur de sel and ground black pepper or cayenne.


Plate out hot risotto using a ≈5”/12.5cm diameter tart ring. Top with a Polignac egg (flash heat in a 450ºF/230ºC oven if desired. Surround the risotto disk with the hot green emulsion and garnish with parmesan shavings. Bon appétit!

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