CARROT-CUMIN CREAMY FARROTTO

COOKING TIME: 50 min

SERVES: 6-8

DIFFICULTY: medium

INGREDIENTS:

4 cups vegetable broth or chicken broth or water

1lb carrots

1 cup carrot juice

2 tablespoons unsalted butter

2 tablespoons Coppola Colline Salernitane PDO Extra Virgin Olive Oil

1 finely chopped yellow onion

3/4 teaspoon ground cumin

Salt and black pepper, to taste

2 cups Fontana FORMIELLO Farro (about 350 g)

1 cup dry white wine

1 tablespoon of lemon juice and zest

1 cup grated Parmesan cheese (about 85 g)

1/4 cup finely chopped fresh parsley, or pesto for garnish

METHOD:

Pour all broth into a small saucepan and warm over a very low heat. Finely grate ¼ of the carrots. Dice the remaining carrots and puree with the carrot juice until very smooth, for about 30 seconds. Set the mixture aside.

Melt butter and heat 1 tablespoon of olive oil in a large heavy-bottomed saucepan over medium heat. Add onion, cumin and grated carrots. When it starts to foam, turn down the heat. Season with salt and pepper and cook for about 5 minutes, until onions are translucent.
Add the farro grains, stir to coat in the mixture and cook until farro starts to make a crackly sound. Then add wine and cook off the alcohol, for at least 2 minutes.
While decreasing heat to medium-low, stir in the carrot puree and cook until bubbling. Add 1 cup broth and simmer, stirring, until the broth is nearly absorbed. Continue adding broth until it is almost all absorbed, the grain is al dente and the risotto has a porridge-like consistency with a creamy-looking sauce. This should take about 25 to 30 minutes.
At this point, if the grains are not tender, add 1 cup more liquid and cook until almost entirely absorbed. Add olive oil, lemon juice, salt and pepper. Cover and set aside to rest a few minutes. Once ready, remove from heat, add cheese, half of parsley and lemon zest and stir.
To serve, drizzle risotto with olive oil and garnish with black pepper, remaining parsley or a spoon of pesto.

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