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Farro, an ancient grain with a rich, nutty flavor, stands in for rice in this risotto.

Source: Martha Stewart Living, May 2008
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Farro is available in Italian and specialty markets.

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  • ehguy11
    14 SEP, 2008
    A very rustic take on risotto. Used dried oyster mushrooms instead of porcini. I get them really cheap at an Asian market. Used veg. stock (we're vegetarians). It is a super recipe to make when you have fresh basil and parsley in the garden. Went well with a nice earthy red Cote du Rhone wine. Will make again for guests.
    Reply
    • lauramacleod27
      11 NOV, 2017
      Very rich taste. 'Farro' is the ancient name for wheat; there is Emmer, Einkorn whole grains too. So good to try real goodness...Thanks Martha! Just came from a COOL CONTROL WHOLE WHEAT FRENCH BREAD masterclass by Ben Lester (localgrain.org) and loved it! Please check it out! ben@localgrain.org

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