FIRETHORN1   58 #1 Posted July 28, 2020 Just wondered if any of you fellow Sheffield foodies have ever eaten or cooked with farro? It's a wheat grain, and when cooked, it's supposed to be fairly similar in taste and texture to a nutty kind of pearl barley. Apparently, it makes a really brilliant risotto. I've cooked a  pearl barley risotto before, it turned out well and we really enjoyed it.  It made a nice alternative to using risotto rice. I've searched high and low for farro, but haven't been able to find it in any shops - not even the poncey delicatessens. It's available online, but costs a bomb - and when you add the delivery charge - well - it would probably be cheaper to buy caviar!  Share this post Link to post Share on other sites Share this content via...
medusa   16 #2 Posted July 28, 2020 I have only had it once and thought that it was very much like spelt in flavour, but less firm. Spelt is quite a lot chewier and so wouldn't make as good risotto, but I prefer it to pearl barley generally. Orzotto (which is risotto made with barley instead of rice) is lovely though. Share this post Link to post Share on other sites Share this content via...
FIRETHORN1   58 #3 Posted August 1, 2020 Thanks Medusa. I've learned something from you! I bought something called Orzo in a fairly obscure ethnic shop a couple of years ago - which I assume is the same thing as the Orzotto you refer to. I enjoyed it and looked for it again, but was never able to find it. I always assumed that Orzo/Orzotto was a kind of pasta, or maybe a kind of rice - and it was only on reading your reply that I realized that it was actually a kind of barley. I'll keep looking for farro or orzotto - but will use pearl barley as a substitute if I can't find it.  Share this post Link to post Share on other sites Share this content via...