I was inspired for this after watching Mind of a Chef and seeing Chef Sean Brock make it. This dish is a celebration of fresh ingredients. It is executed with a technique that is very similar to risotto except you don’t have to worry so much about cooking the rice to perfection, the farro takes well to a large amount of liquid at once. I start with aromatics of onion, shallot, and carrot, lots of evoo and butter, and after softening hit it with garlic, then start adding liquids starting with some diced tomatoes. After those cook down a bit, I add the stock and the farro. After cooking for a while, I mix in the fresh sweet corn then add the fresh veg on top and cover so that it is perfectly done when the farro is done. Then I turn down the heat to low and toss to incorporate some parmesan reggiano. To finish I add parsley and fresh squeezed lemon. Tremendous dish. I garnished with parsley and surrounded with some finely sliced red tobasco peppers on the side if one were wanting to grab a touch of heat with some bites. Amazing dish.
