Risotto or Farrotto?

That is the question!
Hi all, this time I'm going to talk about an excellent alternative to risotto as main dish.
In Italian cooking, we tend to have primi piatti/first courses based on carbs, either pasta or rice, but I recently found out about how farro/spelt can be cooked exactly like risotto (riso + otto, otto being an Italian suffix to describe something plumpy and cute), that's why I'm going to call the result farrotto (farro + otto)!
In addition, because it's very easy and yummy to add some proteins to a primo piatto/first course, your risotto or farrotto can easily turn into an excellent main!



In this picture you can see farrotto with asparagus, chicory (endivia) and scamorza cheese. It looks a bit reddish because I only had red wine to cook the spelt with. You just need to be creative with your favourite risotto recipe and use dry spelt instead of the rice: same procedure, same cooking time, but probably a new flavour. The texture of the spelt grain is also very enjoyable and tasty. Just give it a go and comment on how it went!