Perilla’s Farro Risotto

This neighborhood spot from Harold Dieterle, Top Chef Winner Season 1, has plenty in the way of whole grain options, from wheat berries served with Duck Breast, to a side of Quinoa Salad with Golden Beets or Creamy Polenta with the Pork Chop.  But the best use of grains is the Farro Risotto, which breathes new life into traditional risotto.  A firm grain similar to barley, the farro is cooked with creamy blend of artichoke confit and parmesan, and served with a chili-grape salad on top — perfect for winter.