🔎

My Basket ()

A question about a recipe: Farro Risotto

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!

5338093756_0a79594077_o
Open-uri20130620-18461-agyddc
Answer »
Merrill

Merrill is a co-founder of Food52.

added almost 2 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.

No need to email me as additional
answers are added to this question.