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<\/p>\nThe first step in this recipe is pour yourself a glass of wine. Or at the very least, a glass of patience. But seriously, wine I have more of, patience, not so much.\u00a0 I’ll just give it to you straight. Farro is an ancient grain, and it’s not going gently into that dark night. It’ll take an hour to an hour and 15 of cook time to make this farro risotto (is farrotto a word?) and it’ll still be a little chewy at the end of it. It’s not a big deal, I’m just telling you what you’re in for. (Ok I just wrote that sentence three different ways and they all ended in a preposition. I’m done.)<\/p>\n
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And this farro, we’re going for fall flavors, swapping red wine for white, and adding some lovely Russian red kale. The red kale’s not a particular requirement, just what I had. Red wine, red kale, voila.<\/p>\n
I’ll just tell you upfront, if you know your particular farro, you may be able to do this without checking it at the end of 45 minutes. It may not take you an hour to an hour and 15. But mine, was still chewy. And just like when I make risotto, I have to taste, taste, taste, until I’m satisfied with the texture. The only time I haven’t <\/em>had to do that was when I made risotto on vacation in Italy with store brand rice, even! But that just may be the haze of vacation and a small Despar<\/a> in Tuscany.<\/p>\n\t\r\n\t
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