Farroto with andouille

I don't know how many of you are familiar with farro, so I am posting this recipe with the hope that I can introduce to you this grain. Grano Farro has a long and glorious history: it is the original grain from which all others derive, and fed the Mediterranean and Near Eastern populations for thousands of years; somewhat more recently it was the standard ration of the Roman Legions that expanded throughout the Western World. In the centuries following the fall of the Empire, higher-yielding grains were developed and farro's cultivation dwindled. By the turn of the century in Italy there were a few hundreds of acres of fields scattered over the regions of Lazio, Umbria, Marche and Tuscany.

The farro can be prepared similar to a risotto, that's where the name farroto comes from.With the risk of offending my Italian friend (adding French ingredients), that's what I used for my farroto :

1 cup and a half of farro (not rinsed)

1 medium zucchine julienned

1/2 cup of corn kernels

1 medium sized shallot

8 oz of diced Andouille sausage

4 oz Tomme de Savoy

3 tbs of olive oil

2 tbs of not salted butter

Add the farro to boil with half gallon of water, while you sauteed in a separate pan, the shallots, zucchine, sausage with olive oil and butter.After 20 minutes, you'll observe that the farro water is reduced and the grains are fully cooked but still a little al dente. Add the rest of the ingredients from the saute pan, then mix them together with the grains over a lowered stove flame. Incorporate the cheese slices while you are keep stirring up.If the farroto looks too dry you can add a little water to it. don't forget the corn, just added almost to the end , as well salt and pepper. Decorate with chopped parsley, and you can serve it right away. If you are a vegetarian by any chance subtract the sausage and add mushrooms for example.We had a nice Vouvray (scusate mi!) Remy Pannier Vouvray 2006. Light-bodied and crisp, this wine is slightly off-dry, bursting with rich flavors of pears, apricots, apples, quince and honey.