Farrotto with Pancetta, Asparagus, and Peas
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Appears in Cook's Illustrated May/June 2016
This Italian grain’s flavorful bran layer makes it a challenge to coax into creamy farrotto.
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WHY THIS RECIPE WORKS
The biggest challenge to making a satisfying farrotto is having it achieve the proper texture. We found that cracking about half the farro in a blender was the key to freeing enough starch from the grains to create a creamy, risotto-like co...