hi Dawn,,i tryed to make this but it was to hard,,,if i put it in the water for all night i will lose the starch or is ok???

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!

Where do you find whole grain farro?

Hard for to say exactly where you can buy whole grain farro as I am not sure where you are located. You could either order it online or maybe phone around to your local specialty grocer, e.g., Whole Foods . Cheers!

i did a risotto using the method taught in the lesson but didnt have any stock at the time i took some whole crab and boiled it and then added saffron to the water to use when making the risotto. is that ok to do

frank robinson

Sounds like you are great at improvising Frank! Indeed, this is okay to do. For more information on this you may want to watch the topic from the Risotto Lesson called "Liquids for the Risotto Method". 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.

frank robinson

im down in the monterey area in california.

frank

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!

yesterday i did a risotto with lobster and mango but im not too sure weather or not i should put up the recipe that i made with the piture im just not to sure of myself.

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!