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1
Place the broth in a saucepan and set over low heat to keep hot.
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2
Pick the meat off the duck legs and discard the bones.
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3
You should end up with about 1 1/2 cups of loosely packed meat.
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4
In a high-sided saute pan or Dutch oven over medium-high heat, heat 2 tablespoons of the butter.
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5
Add the garlic and minced onion and saute for 2 to 3 minutes, or until soft.
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6
Add the farro and stir to coat in the butter, then add the wine and cook, stirring occasionally, until the wine is absorbed, 5 to 6 minutes.
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7
Add 1 cup of the broth.
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8
Cook until the liquid is almost completely absorbed, 6 to 7 minutes, stirring occasionally.
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9
While the farrotto is cooking, heat the olive oil in a saute pan over high heat.
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10
Add the pearl onions and saute until well browned in spots and tender, 4 to 5 minutes.
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11
Remove from the heat and reserve.
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12
Add 1 more cup broth to the farrotto and continue cooking until the liquid is almost completely absorbed, 6 to 7 minutes, stirring occasionally.
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13
Add another 1 1/2 to 2 cups broth in 1/2-cup additions.
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14
After each addition, continue tasting the farrotto for doneness.
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15
It should be nearly tender with some resilience.
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16
Add the duck meat, spinach, and pearl onions.
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17
Cook until the spinach is completely wilted, then season to taste with salt and pepper.
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18
Remove from the heat and fold in the cheese and the remaining 4 tablespoons butter.
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19
The farrotto should be creamy and glossy.
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20
Serve.
