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To us, farro is the grain of peak summer. It’s better than pasta in salads; lighter than meat in soups; and just as creamy as rice in risotto, where you can flavor it all the same ways—and then go around calling it by our silly name, “farrotto.”
Last summer we brought you three flavorful farro salads to show off this ancient wheat (also known as emmer) that remains a cornerstone in many beloved regional Italian dishes. And though farro is available in “pearled” and “semi-pearled” forms, with some or all of the kernel’s outer layer milled away, it’s the high-fiber, nutritious whole grain type we love.
Let the snapshots here walk you through the steps in the basic farrotto recipe that follows. We’ve got tons of other farro recipes, too. And all are deliciously different spins on this fabulous whole grain:
Far-Out Farro Sundae (for kids and grownups)
Corn and Farro Salad with Tomatoes and Feta
Step 1. Start by bringing the rinsed farro and liquid (water and wine or just water) to a boil, then lower the heat so it bubbles gently and cover. That foaming is some of the starch releasing from the grains, which will help thicken the farrotto.
Step 2. Now slice and chop the aromatics, arugula, and herbs and get the cheese and butter handy by the stove. If you’re not quite ready by the time 15 minutes is up, just remove the pot of farro from the heat until you are.
Step 3. It just takes about 5 minutes to get the sauce ready to stir into the farro. Stop cooking as soon as the arugula and herbs are bright green. Cooking the sauce separately like this makes it easy to vary seasonings and ingredients: Try corn or chopped summer squash or eggplant instead of the greens, for example. Or pare way back and just soften some shallots and season with saffron. (Note extra water, cheese, and butter by the stove, ready to finish the farro.)
Step 4. Add the contents of the skillet to the farro along with the cheese, butter, and a splash of water.
Step 5. Stir everything in well, then test for doneness: The farroto will be steaming hot, with grains making the sauce creamy while absorbing its flavor as you stir.
Ta-da!
Reverse “Farrotto” with Arugula and Fresh Herbs
Here’s what happens when you take the reverse risotto approach to farro, an ancient whole grain that cooks almost as quickly as white rice, and becomes just as creamy. Here’s the trick: You cook the grains in an abundance of liquid while you prepare a flavorful seasoning oil to stir in just before serving. You have total flexibility with the choice of greens and herbs, including adding up to a cup more to the skillet if you want to take the farrotto from leaf-studded to downright leafy.
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