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!

  • 1682 views
  • 1 Comment
D75ded14 6a83 4566 99b2 aa174dfacebb  5338093756 0a79594077 o
Recipe question for: Farro Risotto

1 Comment

Review our Code of Conduct
Don't send me emails about new comments
Merrill Stubbs
Merrill Stubbs May 2, 2012

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.

Review our Code of Conduct
Don't send me emails about new comments
Showing 1 out of 1 Comments Back to top
Recommended by Food52