I love to make risotto with our Mediterranean wheat berries (farro) or with pearl barley. I use the grains on their own or complemented with some rice; in these combinations I prefer to add the long, basmati rice instead of Arborio or medium gran rice.
The cooking is a variation of my usual risotto with leafy greens, but on this occasion I prefer to cook the grains with a more substantial green, like kale or cabbage.
A few years back we managed to grow some Russian, as well as Tuscan Kale in the garden; but unfortunately we have not been able to grow these wonderful greens again, so I use cabbage for my hearty grain risotto.
Serves 4-6 (more…)