Mushroom Farrotto

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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.

SERVES6

TIME1½ hours

has video

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...

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