Farrotto. Like risotto, only foolproof, whole-grain and way more flavorful
Swap in farro for the usual rice, and you can stop worrying about overcooking. The sturdy whole grain has a delightful texture and a delicious nutty flavor that plays well with gouda, browned butter and sunflower seedsRISOTTO IS NOTORIOUSLY easy to overcook. But not this one. The third Slow Food Fast recipe from Montreal chef Mehdi Brunet-Benkritly is actually a farrotto, made from the whole grain farro. Aged gouda, browned butter and toasted sunflower seeds complement the nutty flavor.
Stirred constantly throughout cooking along with ladlefuls of stock, sautéed shallots and a splash of white wine, this dish is every bit as lush and warming as any risotto. But the farro holds its structure better than the traditional Arborio rice. Be...
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