Faraway

Wash the farro Rinse it under cold running water, gently moving it to remove any residue. Drain it carefully when the water runs clear and let it drain briefly, so it doesn't excessively dilute the broth during cooking.

Pour the vegetable broth into a large pot and bring to a boil. Keep the liquid very hot before adding the farro, so that cooking will begin evenly and the broth will remain sufficiently fluid to accompany the absorption of the broken grains.

Add the farro washed in boiling broth, respecting the proportion of four parts broth to one part cereal. Salt in moderation and mix to distribute the farro, preventing it from settling on the bottom of the pan.

Cook the farro Cook for about fifteen minutes, maintaining a steady, gentle simmer. Stir occasionally and check the consistency: the grain should be tender, while the cooking liquid should begin to thicken without drying out completely.

Prepare a soffritto with onion, carrots, and other vegetables of your choice, using a little extra virgin olive oil. Sauté gently until the vegetables are soft and slightly fragrant, without browning them: the seasoning should retain a delicate flavor.

Add the soffritto to the farro While it's cooking, stir thoroughly. Continue until the seasoning is distributed and the mixture is smooth, moist, and slightly creamy.

Turn off the heat and let the sfarrata rest for a few minutes in the pot. During this pause the farro It will absorb some of the remaining broth and the consistency will become thicker; serve piping hot, drizzled with the extra virgin olive oil provided.