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:
4 out of 5
4
 out of 
5
(2 Reviews) 2
1 of 2(50%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Risotto-Style Farro with Porcini and Pecorino
Review 1 for Risotto-Style Farro with Porcini and Pecorino
5 out of 5
5 out of 5
Mothernot
,SALT LAKE CITY
,UT
October 15, 2014
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
0points
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GREAT!! SO TASTY!
October 15, 2014
I loved this recipe when introduced at the Williams Sonoma store in Salt Lake. I have made it several times (usually adding more mushrooms) and all that have eaten it liked it - most wanted the recipe and some wanted me to make it again.
Pros: Yield, Healthy, Adaptable, Impressive, Will Make Again, an unusual side dish
Cons: Cost, takes time to make
Review 2 for Risotto-Style Farro with Porcini and Pecorino
3 out of 5
3 out of 5
DrJenny1234
June 5, 2013
Would You Recommend? No
0points
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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