We're gonna take about a cup of the [UNKNOWN], or
the farro. And just like in the risotto world, we're
gonna coat each of those grains by stirring them around
with the tomato paste and the vegetables. So that they
get coated. They get introduced to the heat, and they
start to absorb just a tiny little bit. What that
will do is allow them to maintain their toothfulness when
it gets down to the final cook.