This risotto spinoff uses the nutty, slightly chewy ancient grain "Farro" in the place of arborio rice, and the results are amazing. This unique, hearty dish gets tons of umami punch from shiitake mushrooms, fresh parmesan, and fragrant shallots.
Total Cooking Time
I try to make food approachable for everyone. The goal is to make people comfortable, to make people familiar with the unfamiliar.