Ingredients:Vegetable cooking spray
For the sauce:
1/2 stick (1/4 cup) unsalted butter1/4 cup all-purpose flour2 cups warm whole milkKosher salt and freshly ground black pepper
For the farro:
2 1/2 cups grated Parmesan1 cup grated Gruyere1/2 cup fontina cheese, grated6 cups chicken broth2 cups farro, rinsed and drained1 teaspoon chopped fresh thyme leavesKosher salt and freshly ground black pepper1/2 cup plain dried bread crumbsOlive oil, for drizzling
Method:
For the farro: In a large stock pot, add the chicken broth and bring to a boil over medium-high heat. Add the farro, reduce heat and simmer, stirring occasionally, until the faro is tender, about 25 minutes. Drain, if necessary.
In a large bowl, add the cheeses and stir to combine. Remove 1/2 cup of the mixture and reserve.Preheat the oven to 400 degrees F. Spray a 13 by 9-inch baking dish with cooking spray.
For the sauce: In a 2-quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Gradually add the warm milk, whisking constantly to prevent lumps. Simmer over medium heat, whisking constantly, until the sauce is thick and smooth, about 8 minutes (do not allow the mixture to boil). Remove from the heat and season with salt and pepper, to taste.
Add the farro, thyme, and sauce to the bowl with the cheese. Stir until combined and season with salt and pepper, to taste. Pour the mixture into the prepared baking dish and top with the reserved 1/2 cup of cheese. Sprinkle the top with bread crumbs and drizzle with olive oil.
Bake until the top is golden brown and forms a crust, about 25 to 30 minutes. Remove from oven and let stand for 5 minutes before serving.
By Moveable Feasts.
Thanks for inspiring us!
You can see the recipe here: moveablefeastscookbook.blogspot.com
