Risotto at Maxwell’s Restaurant + Lounge is a dish made simply: Vegetable stock, herbs, seasoning, onions, goat cheese and Parmesan.
Executive Chef Matt Colony does include one more ingredient that gives the dish a nutty twist – he makes his risotto with farro, a chewy grain with a firm bite (it’s also spelled faro). The resulting risotto is deliciously nutty and firm, yet also creamy and rich from the goat cheese and lightly sweetened with slivers of roasted onions.
“It’s a complete grain. I love using it in risotto. I’ve cooked it for an hour before, and it never overcooks. It still has bite to it. I like the chewiness,” explained Colony Read more »