Cooking Instructions
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Step 1
Heat Extra-Virgin Olive Oil (2 tablespoon) in a large skillet. When hot, add the Brussels Sprouts (12)
Step 2
Add the Crushed Red Pepper Flakes (1/2 teaspoon) and Salt (1 pinch) to the sprouts and cook, stirring periodically, for about 15 minutes until lightly browned and tender. Set aside while you cook the farro.
Step 3
Pour the Low-Sodium Chicken Stock (4 1/2 cup) into a medium saucepan and bring to a simmer, lower the heat and keep warm.
Step 4
Heat Extra-Virgin Olive Oil (2 tablespoon) in a large Dutch oven or saucepan. Add the Shallot (1) and sauté for about 3 minutes until they become translucent. Add the Garlic (2 clove) and sauté for 1 minute until fragrant.
Step 5
Stir in the Semi-Pearled Farro (1 1/4 cup), so that it’s well coated in the olive oil and toast for 3 minutes. Be careful not to let the shallots or grains burn.
Step 6
Reduce the heat to low and add the Dry White Wine (1/2 cup). Cook, making sure to scrape any brown bits from the bottom of the pan, until the liquid is completely absorbed. Once the wine is absorbed, pour 1 cup of the warm stock to the pan.
Step 7
Cook gently. The liquid should be just simmering, stirring periodically, until the stock is almost completely absorbed. Repeat this process, adding stock ½ cup at a time until the farro is al dente, aka just tender.
Step 8
After the last addition of stock has been mostly absorbed, stir in the brussels sprouts and 2 ounces of the Prosciutto (3 ounce) and stir until the farro is creamy and the sprouts are heated through.
Step 9
Remove from the heat and stir in the final tablespoon of Extra-Virgin Olive Oil (1 tablespoon), Parmesan Cheese (1/4 cup), and Lemon (1 teaspoon). Taste and season Ground Black Pepper (to taste).
Step 10
Serve immediately garnished with the remaining prosciutto, extra Parmesan and a sprinkle of lemon zest.
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