Although rice is the grain of choice for risotto, you can also find recipes that use farro or barley, called orzo in Italian (not to be confused with orzo pasta).
Orzotto, made with pearl barley, is common in Trentino Alto Adige, a region in the North of Italy. It’s especially creamy, while at the same time preserving the unique chewy texture and nutty taste of the grain. It’s therefore perfect for earthy, rustic add-ins, such as mushrooms, roasted squash, or radicchio.
