French Dijon Mustard and Crispy Pancetta Farro

Name: French Dijon Mustard and Crispy Pancetta Farro
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 oz (115 g) pancetta, sliced ¼ inch thick, sliced ¼ inch thick, then cut into ½-inch-wide pieces; 3 medium shallots, thinly sliced into half-moons; 1½ cups (300 g) pearl farro, rinsed under cold water and drained; 4 cups (960 ml) beef broth (or stock), unsalted or low-sodium; 3 tbsp (45 g) Dijon mustard; ½ cup (120 ml) dry white wine; 1½ tbsp (21 g) unsalted butter, cold, cut into small pieces; to taste kosher salt; to taste freshly ground black pepper; 2 sprigs fresh thyme sprigs; 2 tbsp (8 g) fresh flat-leaf parsley, chopped, finely chopped (optional)

From the MyKitchenBank Kitchen

A savory, French-inflected grain dish where nutty farro is cooked in beef broth and finished with the bright bite of Dijon mustard, crispy pancetta, and tender shallots. The mustard emulsifies into the broth to create a silky sauce that clings to each pearl of farro. Elegant enough for a dinner party, simple enough for a weeknight—serve alongside roasted vegetables or a salad.

Prep: 10 min
Cook: 35 min
Wait: 5 min
Total: 50 min
Makes: 4 servings (about 1 cup each)

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Steps

Before you start

Have all ingredients prepped and measured before you start cooking—farro cooks quickly once the broth reaches a boil
Use beef broth that is warm or at room temperature; cold broth will cool the pan and slow cooking
Slice pancetta into ¼-inch-thick strips so it crisps evenly without shattering

1
Render pancetta
- In a large heavy-bottomed saucepan over medium heat, cook the pancetta pieces, stirring occasionally, until the fat is rendered and the edges are crispy and golden, about 5–7 minutes.
- Using a slotted spoon, transfer the pancetta to a paper towel-lined plate, leaving about 2 tablespoons of the fat in the pan.
- Set pancetta aside.
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Ready when: Pancetta is crispy and golden at the edges; fat is rendered
Tip: Don't discard the rendered fat—it's the base of flavor. If you have more than 3 tablespoons, pour off the excess; too much will make the dish greasy.
2
Soften shallots
- Add the sliced shallots to the fat remaining in the pan.
- Cook over medium heat, stirring frequently, until softened and lightly golden, about 3–4 minutes.
- They should smell fragrant and sweet.
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Ready when: Shallots are translucent, soft, and light golden at the edges
Tip: Keep the heat at medium to avoid browning the shallots too fast; you want them to caramelize gently.
3
Toast farro
- Add the rinsed and drained farro to the pan with the shallots.
- Stir constantly for 2–3 minutes until the grains are fragrant, slightly golden, and coated in the fat.
- This step blooms the nutty flavor and helps the grains stay separate during cooking.
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Ready when: Farro grains are lightly golden and smell toasted and nutty
Tip: Stir constantly to prevent the bottom from catching. If the grains start to smell burned rather than toasted, lower the heat slightly.
4
Deglaze with wine
- Pour the white wine into the pan, scraping the bottom with a wooden spoon to release any flavorful browned bits.
- Stir and let the wine reduce by about half, about 1–2 minutes.
- The pan should smell like the wine has cooked off its sharpness.
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Ready when: Wine has reduced by about half and smells sweet rather than sharp
Tip: This step adds acidity and complexity. Don't skip it, even though it feels like an extra step.
5
Add broth and herbs
- Pour the beef broth into the pan and nestle the thyme sprigs into the liquid.
- Increase the heat to medium-high and bring the broth to a gentle boil, stirring occasionally, about 3–4 minutes.
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Ready when: Broth is at a gentle boil with small bubbles breaking the surface
Tip: Stir the farro once or twice as the broth comes up to temperature to ensure even cooking from the start.
6
Simmer until tender
- Once boiling, reduce the heat to medium-low and simmer, uncovered, stirring occasionally (every 5–7 minutes), until the farro is tender and has absorbed most of the broth, about 20–25 minutes total.
- There should still be a little liquid in the bottom of the pan, not dry.
- Taste a grain—it should have a slight chew to the center but yield to your tooth.
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Ready when: Farro grains are tender with a slight chew; most liquid is absorbed but a little remains
Tip: Stir occasionally to prevent the bottom from sticking and to ensure even cooking. If the pan looks too dry before the farro is tender, add ¼ cup (60 ml) of broth or hot water.
7
Finish with mustard and butter
- Remove the pan from heat.
- Discard the thyme sprigs.
- Stir in the Dijon mustard until fully incorporated—the residual heat and stirring will help it emulsify into the broth, creating a silky sauce.
- Add the cold butter pieces and stir until they are melted and incorporated.
- Season with salt and freshly ground black pepper to taste.
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Ready when: Mustard is fully stirred in and butter is melted; sauce is silky and coats the grains
Tip: Stir the mustard in off the heat so it doesn't break or separate. The cold butter at the end enriches the sauce and helps it coat the farro evenly.
8
Rest and plate
- Let the farro rest in the pan, covered, for 5 minutes.
- This allows the grains to settle and any remaining liquid to be absorbed.
- Stir gently, then divide among serving bowls.
- Scatter the reserved crispy pancetta over the top and garnish with fresh parsley if using.
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Ready when: Farro is fully tender and any remaining liquid is absorbed
Tip: The resting step is crucial—it helps the farro firm up slightly so each grain holds its shape when plated.

Good to know

Tips

Farro is forgiving—it has a broader window for doneness than rice. Aim for a slight chew, but even if a few grains are fully tender, the dish is still excellent.
The Dijon mustard does triple duty: it adds sharp, savory flavor, helps create a silky emulsified sauce, and brings a classic French touch. Don't skimp on it.
Toast the farro dry before adding liquid. This small step dramatically deepens the nutty flavor and helps the grains stay separate during cooking.
Crispy pancetta added just before eating provides essential textural contrast. If pancetta was rendered hours ahead, reheat it briefly in a dry skillet just before serving to restore crispness.

Make ahead

Farro can be cooked 1 day ahead (through step 6), cooled completely, and stored in an airtight container in the refrigerator. Reheat gently in a saucepan over medium-low heat with a splash of broth or water, stirring occasionally, until warmed through (about 5 minutes). Finish with fresh mustard, butter, and pancetta as directed in step 7, and serve.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat with a splash of broth to restore creaminess. Do not freeze—the mustard emulsion can break when thawed. The pancetta garnish is best added fresh just before serving for crispness.

Substitutions

beef broth (or stock), unsalted or low-sodium → chicken broth. Use an equal amount of chicken broth for a lighter flavor. The dish will be less rich but still delicious. You may need to taste and adjust seasoning slightly.
pancetta, sliced ¼ inch thick → thick-cut bacon, lardons, or smoked ham. Any cured pork will work. Bacon may render more fat (trim to 2 tablespoons); lardons are an ideal French substitute; smoked ham adds a different smoky note.
Dijon mustard → whole-grain or grainy mustard. Use the same amount. Grainy mustard will give a coarser, more rustic texture and slightly less sharp bite. Avoid spicy brown mustard, which can overpower the dish.
dry white wine → dry vermouth or ¼ cup (60 ml) beef broth plus ½ tbsp lemon juice. Vermouth adds herbal notes; the broth-and-lemon mix adds acidity without wine's complexity. Either will work in a pinch.