Tomato and Basil Farro Risotto

• Bring a large pot of salted water to a boil. Add the farro and cook for about 25-30 minutes, or until tender, but with a slight bite. Drain and set aside.
• While the farro is cooking, add the tomatoes and the chicken stock to a high speed blender and process until smooth. Place tomato mixture in a small saucepan and place over low heat.
• Meanwhile, in a medium Dutch oven, heat the butter and olive oil over medium heat. Once the butter has melted, add the shallot and garlic. Season with salt, red pepper flakes, and black pepper; cook for about 3 minutes, or until the shallot has softened and garlic is golden brown. Add the cooked farro and toss to coat in the butter. Add the tomato paste and stir to combine, cook for 1 to 2 minutes.
• Add the wine to the pan to deglaze, scraping up any brown its that have formed on the bottom. Cook until the wine reduces by half, about 2 minutes.
• Add the tomato and chicken stock mixture, one cup at a time, stirring constantly. Repeat with remaining tomato mixture, cooking for a total of 15 minutes. Once all of the liquid has been added, remove from the heat and season with salt and pepper to taste. Then add the mascarpone and Parmesan cheese, folding gently to combine. Garnish with fresh basil before serving.

For a step-by-step video on how to make this recipe, click here.