Farrotto with Pecorino Cheese

Portions: 10 Portion size: 4 oz (1150 g)

U.S. Metric Ingredients

1 lb

450 g

Farro

2 fl oz 1 oz 112 qt (approximately)

60 mL 30 g 1.5 L (approximately)

Olive oil

Onion, chopped fine Vegetable stock, hot

1 oz 4 oz

Pecorino cheese, grated

Per serving:

Calories, 260; Protein, 8 g; Fat, 12 g (39% cal.); Cholesterol, 15 mg; Carbohydrates, 34 g; Fiber, 0 g; Sodium, 102.7 mg.

9. Stir in the butter and cheese. Serve immediately.

Procedure

1. Soak the farro in cold water for 45 minutes. Drain.

2. Boil the farro in boiling salted water for 20 minutes. Drain. At this point, the farro should be about half-cooked.

3. Heat the olive oil in a sauté pan over moderate heat.

4. Sweat the onion in the oil until soft.

5. Add the farro. Stir and cook over moderate heat for 2 minutes.

6. Ladle in 4 fl oz (125 mL) stock. Stir over moderate heat until the stock is absorbed and the farro is almost dry.

7. Add another ladleful of stock and repeat the procedure.

8. Stop adding stock when the farro is tender.

9. Stir in the butter and cheese. Serve immediately.

Farrotto with Pecorino Cheese

Farrotto with Pecorino Cheese

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