 |
Heat extra virgin olive oil and 1 tablespoon of butter in large pot and add shallots. |
|
Saut– shallots until they are translucent. Add farro and continue to stir. |
|
Once farro is lightly toasted with the butter and olive oil, add 1 cup of Chianti wine and let reduce. Stir constantly. |
|
Once the wine has reduced, ladle 1/2 cup of vegetable stock at a time to the farro. Continue stirring, adding more vegetable stock as it evaporates. Repeat this process until stock is used up. |
|
Continue the same process using the rest of the Chianti Classico. Cook for another 12 ë 15 minutes or until al dente. |
|
Stir in freshly grated Grana Padano cheese and remaining butter. Serve immediately. |
