Do you love risotto?What if you could make risotto without rice, you can
Do you love risotto? What if you could make risotto without rice? You can! Make a delicious risotto by substituting the rice with Farro.
What exactly is Farro ? Well, there has always been some confusion about that. True Farro comes from where else but Italy J . It is also known as Emmer or Triticum Dicoccum, a variety of hard wheat. This grain is high in minerals, fiber and vitamins. The Romans, the Etruscans and the Egyptians all used this important food and Roman soldiers were given rations of Farro as part of a balanced diet. So you see, Farro has been around for a very long time.
Where will you find Farro? In the mountainous regions of Tuscany and Abruzzo . Ok you say, “I cannot go to Tuscany.” (Pity, I know) But fear not, I am sure you can go to Whole Foods, Sprouts and/ or similar grocery stores in your neighborhood. Check out their Grain Department and I assure you that you will find Farro on the shelves or in the bulk bins.
When buying Faro, make sure it is from the Garfagnana area of Toscana, that one has the most pure and nutty taste. There is Spelt (Triticum Spelta) which can be confused for Farro. The difference is spelt softens and becomes mushy. So if need be, pay a little more and be assured that you are getting IGP-designated Farro della Garfagnana from Toscana. By having the proper ingredient, you can be assured that the grain has been properly husked and you can then substitute it for rice to make your risotto aka farrottoJ
Look for one of my future blogs about making Endre’s FarrottoJ
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