Creamy Farro with Kaltbach™ Le Gruyère® Fondue Sauce

By Award-winning chef Elizabeth Falkner

Yield
4 servings

Ingredients

  • For Farro:
  • 6 tablespoons olive oil, divided
  • 2 cups farro*
  • 1/2 cup chopped onion
  • 1 cup chopped parsnips
  • 1/4 teaspoon Aleppo chile flakes**
  • Leaves of 2 fresh thyme stems
  • 1/2 cup white wine
  • 4 cups chicken or vegetable stock
  • 1 ounce (about 1/4 cup) all-purpose flour
  • 2 ounces (4 tablespoons) butter
  • 1 cup whole milk
  • 1 1/2 cups (6 ounces) grated Kaltbach™ Le Gruyère® AOP Cheese
  • 1/2 teaspoon freshly grated nutmeg
  • For Relish:
  • 1/2 cup roasted hazelnuts
  • 2 tablespoons grated horseradish, preferably fresh
  • 1/2 cup chopped at leaf parsley
  • Zest of 1 lemon, zested whole lemon reserved
  • 1/2 teaspoon kosher salt
  • Freshly cracked black pepper

Method

  1. For Farro: Heat 2 tablespoons olive oil in large sauce pan over medium-high heat. Add farro and toast, stirring constantly 2-3 minutes. Add onion and parsnips; reduce heat to medium and continue stirring additional 2-3 minutes. Add Aleppo chile, thyme leaves and white wine. Stir. Add stock; stir; reduce heat to medium-low and cover pan. Cook 30-40 minutes, until farro is desired texture.
  2. Meanwhile, make a bèchamel fondue sauce. In small bowl, blend flour and butter thoroughly to form a roux. In saucepan, heat milk over medium heat just to warm. Add roux, whisking constantly. Continue stirring over medium. When sauce thickens, add Kaltbach™ Le Gruyère® Cheese and nutmeg; stir until cheese is melted. Remove from heat. Salt to taste. Reserve.
  3. For Relish: Grind hazelnuts in mortar with pestle or use a food processor. Add the horseradish, parsley, lemon zest, salt, remaining olive oil and cracked pepper.
  4. To finish dish, combine cooked farro mixture with the bèchamel fondue (rewarmed if necessary). Spoon into bowls. Garnish with relish and a squeeze of lemon juice (from reserve zested lemon).
  5. Ingredient Notes:
    *Farro is a dried food derived from various wheat grains and used widely in Italian and Middle Eastern cuisines.
    **Aleppo chiles are a moderate heat, tangy chile from Syria. You may substitute dry ancho chile flakes.