Main Dishes (& B'fasts)
1-1/2 cups Farro, whole
4 Tbs Butter
3/4 ea Onion, chopped
1 tsp Salt
3/4 tsp Pepper
2 tsp Garlic, chopped
2 tsp Minced fresh thyme or 1/2 tsp dried
1/4 cup Dry white wine
2-3/4 cup Chicken broth, plus extra as needed
1 lb Medium-large raw shrimp (31 to 40 per pound), peeled, deveined, and tails removed
8 oz Pancetta or bacon, diced
1 cup Parmesan cheese, grated
2 Tbs Minced fresh parsley
2 tsp Lemon juice
Adapted from recipe 'Shrimp with Parmesan Farrotto', America's Test Kitchen cookbook 'Multicooker Perfection' by BBF, July, 2018.
Pulse farro in blender until about half of grains are broken into smaller pieces.
Using highest saute or browning function on multicooker, melt 2 tablespoons butter. Add onion, 1 teaspoon salt, and 3/4 teaspoon pepper and cook until onion is softened, about 3 minutes.
Stir in farro, garlic, and thyme and cook until fragrant, about 1 minute.
Stir in wine and cook until nearly evaporated, about 30 seconds. Stir in broth.
To pressure cook: Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 15 minutes.
Turn off multicooker and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
Stir shrimp and pancetta (or bacon) into farrotto, cover, and let sit until opaque throughout, 6 to 8 minutes.
Add parmesan and remaining 2 tablespoons butter and stir vigorously until farrotto becomes creamy. Adjust consistency with extra hot broth as needed.
Stir in parsley and lemon juice and season with salt and pepper to taste. Serve.