Lunchbreak: Farro risotto, prepared by mfk chef Jeremy Leven and details about the 2016 Meals on Wheels Chicago Celebrity Chef Ball

Chef Jeremy Leven

mfk
432 W. Diversey Parkway
Chicago
(773) 857-2540
www.mfkrestaurant.com

Event:
2016 Meals on Wheels Chicago Celebrity Chef Ball
Friday, October 21
6:00 p.m.
Morgan Manufacturing
401 N. Morgan
Chicago

For tickets and more information:

www.mealsonwheelschicago.org/

Farro Risotto

Ingredients:
1 cup cooked farro
2 oz vegetable stock
1 Tbs butter
2 oz torn kale
1 oz small dice guanciale
2 tsp lemon juice
1 oz fior de sardo
pinch salt
pinch black pepper
1 tsp minced garlic
1 tsp minched shallot
1 quail egg

Directions:
In a small saute pan, render down the guanciale until crispy. In another pan saute, shallots and garlic until soft, add the kale and guanciale. Add the cooked farro and saute until all flavors are incorporated. Add water bring to a boil and add your butter and begin stirring. Stir until the farro becomes creamy and sauce reduced. Add salt, pepper, lemon juice to season. Scoop into a bowl and garnish with shaved fior de sardo and a quail egg yolk.