Pecan Farro Risotto
by Hugh Acheson
Chef's Notes: Risotto doesn’t take as much time or finesse as a lot of people think—it's a matter of taking a grain and coaxing the greatness out of it. For this version, I use farro, a common Italian grain with the kind of earthy flavor I love in the fall. From: The Broad Fork: Recipes for the Wide World of Vegetables and Fruits, Copyright 2015 by Fred Pie, LLC. Published by Clarkson Potter/Crown Publishing Group. All rights reserved.
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