A Grain of Resistance

Right now I can’t even fathom the idea of wearing socks everyday, never mind a heavy down coat or gloves. I am still busy enjoying iced coffee and sunglasses and tank tops and late sunsets and any excuse to be near water because that’s what you do in New England. I am blissfully ignorant to the fact that next week is September.

It’s over.

Don’t worry, as I am sure the weather will mock us all, as we attempt to wear our newly purchased fall attire on those days that the local weather man tells you that there will be a high of 65°, and you sweat through your corduroys on the way to work. There will be days that feel like summer, but it’s not the same.

It is the human condition to resist change. But the seasons are changing and there is nothing we can do about it. We can’t reschedule mother nature or ignore her. Believe me, that chick is already exacting her revenge on us for all the other times we’ve dissed her.

But we can fall in love with fall. We can go with the grain. We can look forward to the colors, the breezes, the pumpkin-spice EVERYTHING. We can welcome it with open cardigans and fingerless gloves, and a dish that comforts us but reminds us of summer.

You may not want to think about it this week, but you will want to make this for dinner every night in September. Consider it my way of helping you cope with change, without the expensive therapy bill.

Roasted Corn & Farro Risotto

1 cup finely chopped red onion
2 Tbs extra virgin olive oil, plus extra for the corn and garnish
2 Tbs unsalted butter, plus 1 Tbs
2 tsp kosher salt, plus extra for the corn
1 tsp red pepper flake (use half this if you are sensitive to spice)
1/2 cup dry white wine that you like to drink (I used gruner veltliner)
1 cup dry farro
3 ears fresh sweet corn, shucked and cleaned
1 quart vegetable stock, at room temperature
1 cup water
1 cup shredded or grated parmesan cheese
1/4 cup whole milk
1 pint cherry tomatoes
1 bunch of green onion

In a 9 x 13 baking pan, roast the freshly shucked corn cobs with a drizzle of olive oil and a pinch of kosher salt on broil at 475° F, until the kernels start to brown. Make sure to turn the ears over half way through cooking and they should be done after about a half hour.

In a large heavy bottomed sauce pan on medium to high heat, saute the red onion, 2 Tbs olive oil, 2 Tbs butter, 2 tsp kosher salt, and 1 tsp red pepper flake. Stir occasionally making sure the onions don’t burn, but become translucent. Add in the farro and make sure to coat the grains with the onion mixture. Let the farro cook while stirring for about 3-5 minutes.


Deglaze the pan with a 1/2 cup of white wine. Then pour yourself a glass of wine to keep you company at the stove. Let the wine cook down while stirring, then add two cups of the vegetable stock. Stir the mixture constantly, and let it boil down without burning. After the liquid reduces significantly, add in another cup of the vegetable stock and repeat the process with the remaining stock and then water, making sure that the farro absorbs the liquid as you add it, cup by cup. Once the liquid has absorbed reduce the heat to low.


While the farro is cooking, take the roasted corn and carefully cut the kernels off of the cob. The bundt pan method works great. Add the corn to the farro, stirring until combined, followed by a tablespoon of butter, parmesan cheese, and then milk. Stir the mixture on low until ready to serve.


Garnish each portion with a generous amount of quartered cherry tomatoes, freshly chopped green onion, and a drizzle of extra virgin olive oil.


The tomato and green onion are a friendly reminder of summer flavors, while the farro acts in the same comforting way arborio rice would in a risotto, but with a nuttier flavor and heartier texture. It also contains less carbs, if you care about that sort of thing. But, I mean, who are we kidding, before you know it you will be covered up in a double knit cable sweater and singing Let It Snow!

This entry was published on August 26, 2014 at 11:18 pm. It’s filed under Pasta, Recipes, Uncategorized, Vegetables and tagged , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

6 thoughts on “A Grain of Resistance

  1. Thank you for the recipe I’ll be trying this before fall roles around. I live in the desert and we’ll have warm days until October. – Sharon

  2. Great way to de-corn the cob – buying a cake tin like that is worth it just for that purpose

  3. Ema Jones on said:

    I’m adding Beef stock instead of Vegetable Stock, plz suggest…

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