Some of you may remember my admission that I'm obsessed with farro -- but the truth is, I hadn’t had much experience cooking it until just a few years ago. I was catering a large dinner party as part of a charity event, and I needed an unusual starch that would hold well to go with the Cornish game hen I was making for the main course. Enter, farro risotto. <br /> <br />What’s great about this is that you don’t have to give up 30 minutes of your day standing over the stove, stirring like a mad person. (Although, some might argue that regular risotto doesn’t require that either.) You cook the grain ahead of time in stock, and then simply fold it into some softened onion that’s been hit with a splash or two of wine, add some Parmesan, and there’s your “risotto.” Best of all, it will hold and reheat the way a true risotto never will.

Share: