Risotto-Ed

The risotto method works for many grains whose starch is easily accessible and released through the agitation of continuous stirring. Farro is no exception, though be sure to use either pearled or semi-pearled; whole-grain farro will take a very long time to cook with this method, and the starch never releases in quite the same way. If the farro bag doesn’t specify the type, look for a chalky dusting on the grains or in the bag. If the grains are perfectly uniform and dark brown, consider boiling or stewing.