On a cold and rainy weekend like we’re having here in the Northeast, there can hardly be a dish more satisfying than this Mushroom Farrotto. Never heard of farrotto before? It’s a deliciously close cousin of risotto, but instead of being made with Arborio or Carnaroli rice, it’s made with whole farro, an ancient Italian grain that gives the dish a rustic charm and chew. This is one of the first recipes I developed at Cook’s Illustrated, and if I’m being honest, it’s still one of my favorites. For such a simple meal it’s incredibly flavorful, really easy to make, and super adaptable. In fact, I created three different takes on this dish for the magazine. This Mushroom Farrotto, a Parmesan Farrotto, and a Farrotto with Pancetta, Asparagus and Peas.
