For a nutty, risotto-style dish, reach for the farro

To achieve dish’s signature creaminess, run main ingredient through the blender

Italian farrotto is essentially a risotto-style dish made with farro in place of the usual Arborio rice. Although it is made with a similar method, farro’s more robust, nutty flavor gives the dish new dimension. But because much of farro’s starch is trapped inside the outer bran, achieving a creamy, velvety consistency can be a challenge.

We tested making farrotto with pearled farro, which has had the outer bran removed, but the flavor was lacking and the sauce turned out thin. Instead, we turned back to whole farro and, to make the starch more accessible without losing farro’s hallmark chew, we ran the grains through a blender. After a few pulses, about half the farro had cracked, freeing up enough starch to create a creamy, risottolike consistency.

Adding most of the liquid upfront and cooking the farrotto in a lidded Dutch oven helped the grains cook evenly and meant we didn’t have to stir constantly — just twice before stirring in the flavorings. We also created a variation with pancetta, asparagus and peas, which turned this simple side into a satisfying main course. We prefer the flavor and texture of whole farro.

Do not use quick-cooking, presteamed or pearled farro (read the ingredient list on the package to determine this) in this recipe. The consistency of farrotto is a matter of personal taste; if you prefer a looser texture, add more of the hot broth mixture.

Carl Tremblay / America's Test Kitchen Add pancetta, asparagus and peas to Parmesan Farrotto for a satisfying main course. This recipe is found in the cookbook “Complete Mediterranean.”