Farro Risotto Egg Polignac

Farro Risotto, Egg A La Polignac - Bruno Albouze - THE REAL DEAL

Farro Risotto, Egg a La Polignac & Green Emulsion Recipe

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.

Serves 4.Chicken Stock*/Make ≈3qt/3L

3 lb. (1.5kg) chicken parts; backs, necks, wings, feet…
≈3 carrots, 1 leek, 1 onion, 1 celery stalk, chopped
1/2 garlic head, split in half or cloves crushed
A couple of bay leave, thyme sprigs, cloves, black peppercorns
1 cup (250ml) white wine chardonnay
Water ≈ 4qt/4L
*If vegetarian, use a rich veggie stock.

Bring to a boil and let simmer chicken stock 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
8 ounces (240g) farro or barley
3 ea. (80g) shallots, minced
1/2 Tbsp (7.5g) olive oil
1/2 Tbsp (7.5g) butter
1/4 cup (60ml) white wine chardonnay
≈2.8 cups (700g) chicken stock, hot
Grated parmesan, salt and pepper to taste.

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.

12 ounces (350g) spinach
3.3 ounces (100g) watercress
2 ounces (60g) Italian parsley
1.2 cup (300g) chicken stock, hot
2 ounces (60g) butter, cubed and cold
1 ounce (30g) parmesan (optional).

Blanch* all greens in boiling and salted (1Tbsp salt) 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.
*Blanching cleanses the surface of dirt and organisms, brightens the color and helps retard loss of vitamins.
Blend blanched greens with hot stock first. Reajust 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 (Molded Eggs)
4 ea. pastured-raised eggs
Soften butter and grated parmesan.

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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