Farro, Barley and Amaranth, Risotto-Style

Ancient Grains Risotto   I’ll never give up traditional risotto, made with Italian Arborio or Carnaroli varieties of refined rice, but sometimes I want something with a little more heft and chew, like this version I cooked up with old-world grains, farro, pearl barley and amaranth.  Barley and amaranth gives the dish a creamy starchiness as […]