Risotto-Style Farro with Porcini and Pecorino

Cookbook author Domenica Marchetti was introduced to farro years ago at a wonderful restaurant in Lucca, where it was used in a hearty soup with beans. The grain's appealing chewy-tender texture and earthy flavor also make it perfect for this risotto-style dish.
Average Customer Rating:
3 out of 5
 out of 
(1 Review) 1
0 of 1(0%)reviewers would recommend this recipe to a friend.
Customer Reviews for Risotto-Style Farro with Porcini and Pecorino
Review 1 for Risotto-Style Farro with Porcini and Pecorino
3 out of 5
3 out of 5
June 5, 2013
Would You Recommend? No
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Average, Easy Meal; Expected More
June 5, 2013
We expected to like this meal a lot more than we did. We like farro, and all the other individual ingredients. Instead we thought it was just ok. We used a combination of baby bella, oyster and shiitake mushrooms. Buying some of the mushrooms sliced cut down on the prep, which was already pretty easy--one thing that I did like about the recipe.
Pros: Easy