This 101 Cookbooks Risotto had great flavor, but it took a really long time to cook. I used pearl barley instead of farro (per the recipe’s suggestion for a farro alternative), and it took around 40-45 minutes to cook. I eventually gave up on the constant stirring, so the texture was okay but not risotto (my fault).
Try again? Here’s The Pioneer Woman’s more traditional recipe.
I think I’ll stick to rice risotto in the future.