Farro, sautéed mushrooms and a touch of truffle oil give this risotto-style dish a rich and hearty flavor.
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Farro is a chewier grain. When using the risotto method with this grain, you need to add a considerable amount of liquid over a long period of cooking time in order to soften the grains.
Do not soak the grains prior to using the risotto method. You won't be able to toast the grains. Check out the lesson on The Risotto Method. This has lots of information on using other grains and the steps for making risotto. Cheers!
all i can find is the arborio risotto rice but for some reason i cant seem to find the carnaroli or the vialone nano down in my area im hoping to try something diffrent with the other 2 risotto rices but i just cant seem to find them have any ideas.
I recently bought some online from Amazon. If you don't want to do that then I might suggest you try calling around your area - local Italian delis, gourmet cook shops etc. I know here in Vancouver there are several of these types of stores that sell more than just arborio rice. You might even be able to ask for one of your local stores to order the different rices for you. I say, the more customers ask for these types of produces the better. Hope this helps. Cheers!
If you are not quite sure then I would say make it a few more times and get other peoples opinion before going through the trouble of entering the recipe. Also, remember that after taking both risotto lessons one should not even really need a recipe. Hope this helps. Cheers!