Makes 4-6 side servings
4 cups chicken stock
1 tablespoon extra-virgin olive oil
1 shallot, minced
1 cup farro
1 bay leaf
Kosher salt to taste
1/2 cup pecans, toasted and crushed
1/4 cup grated Parmigiano-Reggiano cheese
2 tablespoons unsalted butter
1. Pour the chicken stock into a small pot and set it on a back burner on low heat.
2. Warm the oil in a medium saucepan over medium heat and add the shallot. Cook the shallot down for 3 minutes, until it is very aromatic, and then add the farro. Stir well to coat, and lightly toast the farro for about 5 minutes. Add the bay leaf to the farro. Then start gradually adding the warm chicken stock, about 1 cup every five minutes or so. As each addition cooks down, stir a lot, and when the stock is almost fully incorporated, add more. Taste the farro after 20 to 25 minutes of cooking; cook until it is just tender and quite wet, wetter than risotto would be if it came to your table in an Italian restaurant.
3. Season the risotto with kosher salt and then add the pecans. Stir to incorporate and then vigorously stir in the Parmigiano-Reggiano and the butter.