Nina Compton, chef/co-owner, Bywater American Bistro, New Orleans
Price: $13
In keeping with the texture trend, Chef Nina Compton created this verdant farro risotto to highlight the qualities of the grain. Farro is boiled in salted water, with some set aside to be fried, which puffs it up for a cool garnish. From that pop of farro on top, the diner can get down to the creamy comfort of risotto: Roasted maitake mushrooms, minted bread cubes and mushroom butter, an umami feat made with butter, mascarpone cheese, grana padana, chili flakes, lemon, shallot, garlic, parsley and mushroom purée. At the end, pureed parsley is combined into the risotto, providing the arresting emerald green color.