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 This dish
came together rather serendipitously on a Sunday afternoon. I was up to
my elbows testing recipes and was looking for something savory for dinner
that didn’t require too much prep, or dishes afterward. I’d brought home
some colorful radicchio from the market, I had some bacon (don’t I
always?), and there was a packet dried mushrooms in a kitchen drawer. So
I gathered everything up and searched through my grains, to see what was
in there.
I eat a ton
of pasta, specifically whole grain pasta, which I can’t resist,
especially if there’s garlic or radicchio involved. (And bacon, of
course.) But in between a few bags of pasta was a small sack of petit épeautre (wheat
berries) and a similar-sized bag of something unlabeled, which I was sure
was farro. Whatever it was, the two bags came out to about 1 cup, which
was just the right amount to make a wheat berry risotto, or farrotto.
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