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.
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Customer Reviews for Risotto-Style Farro with Porcini and Pecorino
Review 1 for Risotto-Style Farro with Porcini and Pecorino
June 5, 2013
Would You Recommend? No
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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.