Known as orzotto in Italy, this is a delicious change from regular risotto. The orzotto would be great made in the early fall as well, when we can still get local zucchini. I have substituted leeks & peas for the
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.