Ingredients

• Ingredients
  1. 1/4 cup extra-virgin olive oil
  2. 1 small onion, finely chopped
  3. 3 garlic cloves, minced
  4. 1 1/2 cups farro
  5. 1/4 cup dry white wine
  6. 1 quart of water
  7. 1 cup drained canned tomatoes, chopped
  8. 1/4 cup freshly grated Parmigiano-Reggiano cheese
  9. Salt and freshly ground pepper
  10. 2 tablespoons sliced basil leaves

Directions

1. In a large saucepan, heat 3 tablespoons of the oil. Add the onion and cook over moderately high heat until softened, about 2 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the farro and stir until coated with oil, about 1 minute. Add the white wine and simmer until almost evaporated, 2 minutes. Lower the heat to moderate. Add 1 cup of the water and cook, stirring, until absorbed. Repeat with the remaining water, adding 1 cup at a time and stirring constantly until the farro is just tender and suspended in a creamy sauce, 30 minutes total.
2. Stir the tomatoes into the risotto and bring to a boil over moderate heat. Off the heat, stir in the remaining 1 tablespoon of olive oil and the cheese. Season with salt and pepper. Spoon the risotto into bowls, garnish with the basil and serve hot.