Or…what do you do when you walk into the butcher shop and staring back at you is a great deal on pork neck bones? My chef/neighbour has been making pork broth for Asian noodle soups for a while now and
This is an excellent “risotto” made using farro. It is terrific in the winter or fall as a first course, perhaps followed by a roasted bird or meat of your choice. Makes 3 – 4 First Course Servings 2 Tbsp.