Farrotto, in the style of cacio e pepe from Grains for Every Season: Rethinking Our Way with Grains (page 194) by Joshua McFadden and Martha Holmberg

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Notes about this recipe

  • Plumberful on March 21, 2025

    I love risotto, but I think this might be even better! I made the full recipe, as written, except that I added some white wine for the first liquid absorption. I made this as a simple supper just for myself and had a little bit leftover. Definitely double the farro if you want 4 servings.

  • metacritic on February 28, 2022

    An absolutely fantastic recipe. My spouse declared it better than the farrotto in Zuni Cafe cookbook, which she also adores. I took guidance from the note below and used two cups farro. Curiously, 7 cups of broth were perfect for two cups farro. This recipe is well worth making on a crisp autumn or winter evening. I made the variation with wild mushrooms and pancetta.

  • Wordsfailme on December 01, 2021

    This was delicious. A cup of farro did not yield 4 servings; more like 2. I made the mushroom variation, using a bit under a pound of mushrooms, and served the farrotto to with a pear and radicchio salad. An excellent dinner, but next time I’d increase the farro by at least 50%.

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