Risotto made with other grains can be just as good but does need some finishing work. Farro is a great in soups or pilaf, but what about a creamy risotto? It retains an excellent bite or toothsome quality and with a little heavy cream and some parmesan cheese, farro becomes a tender creamy risotto. A quick pan seared black cod, perfectly flaky, goes so well with the tomato and saffron in the risotto.