Corn farrotto from Bon Appétit Magazine, September 2012 (page 61)

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • twoyolks on October 11, 2012

    I made this with chicken stock instead of vegetable stock (I had no vegetable stock). The farro itself is very good with the corn puree. The topping is good but not great. The tomatoes do add a nice acidity. I think the topping would be excellent with a little bit of bacon.

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