Recipe of the Week: Cracked Farro Risotto with Parsley and Marjoram

Adapted from Martha Rose Shulman, NYT cooking This recipe substitutes the rice from traditional risotto and uses farro instead. This recipe takes time to prep, so plan in advance! The starch that is released when breaking the farro up will create the cream-like sauce that makes the dish.   Servings: 4 Prep Time:3 hours Cook…

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