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!
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Merrill is a co-founder of Food52.
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.
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