Mushroom farrotto from Grains for Every Season: Rethinking Our Way with Grains (page 195) by Joshua McFadden and Martha Holmberg

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Notes about this recipe

  • bradford_excfq0 on March 18, 2026

    Fantastic!

  • stockholm28 on December 07, 2023

    This was delicious; it is very rich. In future, I’d use low sodium broth if I didn’t have homemade. I used WF 365 Vegetable broth and felt the dish had more salt than I prefer one the liquid was reduced. This is a variation of ” Farrotto, in the style of cacio e pepe.”

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