Gourmet Mushroom Risotto by Hilda Fonseca de Gill

Farro with fresh herbs by John Spottiswood

I had Farro for the first time recently at a party at a winery. I thought it was fantastic served under grilled lamb. It's a little crunchier than barley, and has a subtle nutty flavor. You'll love it with grilled meat! It's a little hard to find, but try an Italian supermarket or Whole foods. You can also substitute "spelt", but…