Join me on a Greek Island full of ancient legends, delicious cuisine, crystal-clear blue water, and glorious sunshine.
The secret is out — Portugal is a food and wine lover's dream destination!
Join me for a special sailing aboard a magnificent luxury river ship!
Explore a vibrant place filled with history, delicious cuisine, and flamenco in Southern Spain!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and the delicious food and wine of Provence await!
A perfect pairing of grains, wine and cheese in a creamy and luscious dish! Find the whole wheat farro in the grains or Italian section of your market.
1 cup chicken stock1 cup water2 tablespoons extra-virgin olive oil1 small yellow onion, finely chopped2 cups semi-pearled farro (10 ounces)1 3/4 cup fruity red wine, Granache or MerlotKosher salt1 tablespoon unsalted butter¼ teaspoon ground nutmeg¾ cup freshly grated Grana Padano cheeseFreshly ground black pepper
In a saucepan, combine the chicken stock and water and bring to a boil over high heat. Reduce the heat to low and maintain just below the boiling point on a back burner of the stove. Place a ladle in the broth.
In a large heavy saucepan over medium heat, warm the olive oil. Add the onions and cook, stirring occasionally, until soft, about 10 minutes. Add the farro and cook, stirring to coat with oil and "toast" the farro, 2 minutes. Add ¼ cup of the wine and cook, stirring until it is absorbed, about 1 minute
Add 1/4 teaspoon of salt and a ladle of broth and stir the farro constantly to wipe it away from the bottom and sides of the pot. When most of the liquid has been absorbed but the farro is still loose, add another ladleful of broth and continue to cook the risotto. Continue to add broth a ladle at a time, stirring constantly, until the broth is gone. In the empty broth saucepan, add the remaining 1 1/2 cups red wine heat over medium heat. Add the red wine, a ladle at a time until the red wine is gone and the farro is tender, about 25 to 30 minutes total. If you run out of stock, add hot water.
Remove the pan from the stove and stir in another ladleful of hot water, butter, nutmeg and half the Grana Padano. Season to taste with salt and pepper. Cover and let sit off the heat for 5 minutes.
To serve, remove the cover, stir, and serve immediately, sprinkled with the remaining Grana Padano.
Post your pic and tag @chefjoanneweir on Instagram.We would love to see how yours turned out!
Sign up and I'll send you my latest recipes and cooking tips from some of my favorite places!