from the Aia of Massimini, the second stage of the tasting path of the counties of farro, here is the farrotto with leeks, for six people, to appreciate it together!
What you need:
450 grams of farro della Garfagnana IGP
3 leeks
pecorino cheese
salt, pepper, extra virgin olive oil
a glass of white wine
a liter of vegetable broth
how you do:
rinsed 450g farro and let the water while
Clean and chop the three leeks leaving leaving some whole for garnish.
Lightly salt them and cook them in a saucepan with 2 tablespoons of extra virgin olive oil for 8 minutes on low fire.
Add the drained farro water to soak. Pour in the white wine and cook like a risotto, adding the brothwhen necessary
before serving, add the cheese to make it creamy.
buon appetito!