One day I was dreaming of a gorgeous Risotto alla Milanese I had at the historic Ristorante Antica La Rampina, one of Milan’s oldest osterias. As I browsed through the pantry, I found all the ingredients needed except the riso, rice!! Since that is the most important ingredient, I started to wonder if I could substitute something else. I had Farro, an Italian grain similar to barley, so I got cooking. What I discovered is farro took half the time to cook and looked every bit as golden as a Risotto Milanese. This sublime dish pairs very nicely with Valente Emozione No1, a gorgeous wine made from 100% Montonico grapes.
See ingredients, directions and pairings.
1 cup Farro, makes 2 cups
2-1/4 cups Broth, Vegetable or Chicken
1/4 cup White Wine
1 Yellow or White Onion, minced
2 Celery Ribs. minced
1 Carrot, minced
6 ounces Prosciutto, chopped
3 tablespoons EVOO
1/2 cup Pecorino Cheese, grated
4 Pinches of Saffron Threads, soak them in 1/4 cup of hot broth or water for at least 5 minutes.