Toasted Farro Risotto with Smoked Pork Shanks & Kale
Recipe from MIX Magazine & created by Timothy Wastell of Firehouse Ingredients: 1 smoked pork shank 2 fresh bay leaves 4 1/2 quarts cold water Sea salt 2 tablespoons extra-virgin olive oil, plus more for drizzling 2 1/2 cups Bluebird Grain Farms farro 1 sweet onion, diced 2 cloves garlic, smashed 1/2 cup dry white… Continued