Blueberry Farro Risotto with Vanilla Rum Crème Anglaise

Ingredients

For Risotto:

For Vanilla Rum Crème Anglaise:

 

Directions

Risotto:

  1. Heat olive oil in large pot, add InHarvest Farro and stir until all grains are coated.
  2. Add blueberries and continue to stir for an additional 2 minutes. Add heated milk 1 cup at a time while stirring constantly on medium heat. Add sugar when you add the last cup of milk. If grains are still a little firm, add ½ cup hot water and heat covered on low for an additional 3 to 5 minutes.
  3. Let Farro cool to almost room temperature and serve with Vanilla Rum Crème Anglaise. Garnish with fresh mint leaf if desired.

Anglaise:

  1. In a medium bowl, whisk together the egg yolks and sugar until they are pale yellow with a smooth texture.
  2. In a medium saucepan, combine heavy cream, sour cream, vanilla bean, and bring to a boil.
  3. Whisk half of the cream mixture into the egg yolks until well combined, then pour back into the saucepan.
  4. Over medium heat, stir mixture constantly with a wooden spoon until it heavily coats the back of the spoon.
  5. Strain into a clean bowl.  Stir in the rum and set the bowl over ice cubes and cold water until chilled, stirring occasionally. Refrigerate, covered, until needed. Serve with Blueberry Farro Risotto.