I rarely cook traditional risotto, but I love other grains cooked similarly - barley, spelt or split wheat. I find they have more character than rice and absorb other flavours more wholeheartedly.

Yotam Ottolenghi

Yotam Ottolenghi

Absorb Character Cook Cooked Find Grains I Love Love More Other Rarely Rice Similarly Split Than Traditional Wheat Wholeheartedly

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