“Farro Risotto is a heart healthy nutritious winter dish that is a great side to any piece of braised beef or seared fish,” The Omni Homestead Resort’s Executive Chef Severin Nunn said of this holiday recipe. “This recipe will be served with new winter menu in the Homestead’s Main Dining Room with the Virginia Rock Fish.”
To stay true to Chef Severin’s recipe, we have kept the measurements in grams. For your convenience, visit UnitConversion.org for easy conversion.
598 grams farro
245 grams butter
163 grams yellow onion, small diced
30 grams garlic, minced
240 grams dry white wine
350 grams vegetable stock
115 grams Parmesan cheese
4 grams thyme, chopped
1. Rinse Farro in cold water until water is clear.
2. Strain in a container. Cover Farro for 10 minutes.
3. In a rondeau on medium heat, sweat onions and garlic in butter. Do Not Let It Burn.
4. Add white wine reduce by half.
5. Turn to med-low heat.
6. Add Farro let it cook for 3 minutes.
7. Add stock 25% of the stock and cook down.
8. Add the remaining stock in three stages and cook slowly.
9. When Farro is tender add Cheese and thyme stir and serve.
For more #OmniFeast recipes, click here.
Severin Nunn is the Executive Chef of The Omni Homestead Resort in Hot Springs, Va. In this role, Nunn leads and directs all kitchen operations and menu creation for the resort’s seven restaurants and bars including the historic Main Dining Room, Jefferson’s Restaurant, Casino Restaurant, Rubino’s at the Cascades and more.
Nunn joined the resort from Caesars Palace in Las Vegas, where he rose from assistant executive chef to executive chef leading nine departments over two-and-a-half years. During his 10+ year tenure in Las Vegas, he also held positions in the kitchens of Bellagio Resort & Casino, Alain Ducasse’s miX at Delano Las Vegas, and Restaurant Guy Savoy at Caesars Palace. Nunn launched his culinary career at The Trellis in Williamsburg, Va., and also worked as chef de rotisseurs at Restaurant Daniel in New York.
Nunn began his culinary journey in Williamsburg, Va., where he grew up cooking fresh seafood, locally harvested game and produce from his personal garden. Nunn earned an associate of occupational studies degree in culinary arts from the Culinary Institute of America in Hyde Park, N.Y. Among myriad professional accomplishments, he was a feature chef for Vegas Uncorked 2016 and winner of the 10th Back of the House BRAWL Food Truck Cook Off with acclaimed Chef Jason Johnston in 2012. In his youth, he was on the winning team for the New York Hotel/Motel Restaurant show, winning The Sarrazin Cup.