![\"farro-risotto-recipe-pin\"](\"https:\/\/blog.omnihotels.com\/wp-content\/uploads\/2016\/12\/Farro-Risotto-Recipe-Pin.jpg\")
\n\nFarro Risotto<\/h3> \nIngredients<\/h4>\n598 grams farro\n245 grams butter\n163 grams yellow onion, small diced\n30 grams garlic, minced\n240 grams dry white wine\n350 grams vegetable stock\n115 grams Parmesan cheese\n4 grams thyme, chopped\n\nSteps<\/h4>\n1. Rinse Farro in cold water until water is clear.\n2. Strain in a container. Cover Farro for 10 minutes.\n3. In a rondeau on medium heat, sweat onions and garlic in butter. Do Not Let It Burn.\n4. Add white wine reduce by half.\n5. Turn to med-low heat.\n6. Add Farro let it cook for 3 minutes.\n7. Add stock 25% of the stock and cook down. \n8. Add the remaining stock in three stages and cook slowly.\n9. When Farro is tender add Cheese and thyme stir and serve. \n\nFor more #OmniFeast recipes, click here<\/a>.<\/em>\n\n![\"severinnunn\"](\"https:\/\/blog.omnihotels.com\/wp-content\/uploads\/2016\/12\/severinnunn-150x150.jpg\")
Severin Nunn is the Executive Chef<\/em><\/strong> 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\u2019s seven restaurants and bars including the historic Main Dining Room, Jefferson\u2019s Restaurant, Casino Restaurant, Rubino\u2019s at the Cascades and more.\n\nNunn 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\u2019s 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. \n\nNunn 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.<\/em>\n\n![\"Omni](\"https:\/\/blog.omnihotels.com\/wp-content\/uploads\/2016\/04\/Homestead.jpg\")
\n\nExplore Guest Moments at The Omni Homestead Resort<\/h3>\n<\/div>
Steps<\/h4>\n1. Rinse Farro in cold water until water is clear.\n2. Strain in a container. Cover Farro for 10 minutes.\n3. In a rondeau on medium heat, sweat onions and garlic in butter. Do Not Let It Burn.\n4. Add white wine reduce by half.\n5. Turn to med-low heat.\n6. Add Farro let it cook for 3 minutes.\n7. Add stock 25% of the stock and cook down. \n8. Add the remaining stock in three stages and cook slowly.\n9. When Farro is tender add Cheese and thyme stir and serve. \n\nFor more #OmniFeast recipes, click here<\/a>.<\/em>\n\nSeverin Nunn is the Executive Chef<\/em><\/strong> 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\u2019s seven restaurants and bars including the historic Main Dining Room, Jefferson\u2019s Restaurant, Casino Restaurant, Rubino\u2019s at the Cascades and more.\n\nNunn 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\u2019s 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. \n\nNunn 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.<\/em>\n\n\n\nExplore Guest Moments at The Omni Homestead Resort<\/h3>\n<\/div>
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