All questions

A question about a recipe: Farro Risotto

D75ded14 6a83 4566 99b2 aa174dfacebb  5338093756 0a79594077 o

I wondered which kind of farro you used in the farro risotto... pearled, semi-pearled or traditional. They each require different soaking times (or no soaking), which would affect the outcome of the risotto. Thank you!

asked by patricellen about 4 years ago
1 answer 1248 views
Cbfb27ea 071f 4941 9183 30dce4007b50  merrill
Merrill Stubbs

Merrill is a co-founder of Food52.

added about 4 years ago

I usually use semi-pearled, but as long as you follow the cooking instructions on the package before proceeding with the dish, it should come out just fine.