Greens, Barbacco and Farro Risotto

I’m going to make a simple if not slightly unequal comparison between the Farro Risotto at Greens and a similar offering from Barbacco. The Cured Ham tries to be fair in his evaluations. I am by no means a vegan or vegetarian, however, one of my favorite meals is simple spaghetti in a fresh tomato sauce without cheese. Beautiful and simple.

Farro is a grain I like to cook with and like to sample various preparations from local restaurants. It’s a noble, versatile grain. Greens made a straightforward farro risotto with fresh mushrooms, herbs, and olive oil. I ordered it as my main course. It was certainly good, but I know it can be better.

It can be made better by Barbacco with the addition of butter, cream, and cheese. These three additional elements complete the dish. I would argue, that the addition of a high quality cheese, such as parmigiano to Greens farro risotto, would elevate the dish and add depth. Not very complex to add cheese, but it would make the dish pop.

I wasn’t displeased with Greens farro dish, just left wanting because I know that about 10 minutes away, Barbacco is making it better.