For today's #CIEditorsPick we trade rice for farro in our recipe for #Farrotto with Pancetta, Asparagus, and Peas. To make this twist on the classic Italian rice-based dish, we found that cracking about half the farro in a blender was the key to freeing enough starch from the grains to create a creamy, risotto-like consistency. We add most of the liquid up front and cook the farrotto in a lidded Dutch oven to help the grains cook evenly. Asparagus, peas, and pancetta round out this version. Click the link in our bio to access the #recipe, and don’t forget to tag your photos with #CooksIllustrated along the way!