Appears in Cook's Illustrated May/June 2016, America's Test Kitchen TV
This Italian grain’s flavorful bran layer makes it a challenge to coax into creamy farrotto.
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...