Ingredients
Preparation
Step 1
Heat a medium saucepan over medium heat for 1 minute. Swirl in 2 tablespoons olive oil, and add 1/2 cup onion, one chile, and a bay leaf. Cook 3 to 4 minutes, stirring often, until the onion is translucent. Add the rice, stirring to coat it with the oil, and toast it slightly. Pour 1/4 cup white wine into the pan and reduce by half. Add 4 1/2 cups water and 1 teaspoon salt, and bring to a boil. Turn the heat to low, and simmer about 40 minutes, stirring occasionally, until the rice is tender but slightly “al dente.” When the rice is almost done, stir continuously about 5 more minutes, until all the liquid has evaporated. Season with a few grindings of black pepper, and transfer the rice to a baking sheet to cool. Discard the chile and bay leaf.
Step 2
Meanwhile, heat a second medium saucepan over medium heat for 1 minute. Swirl in 2 tablespoons olive oil, the remaining 1/2 cup diced onion, the thyme, and the remaining bay leaf. Cook, stirring often, 3 to 4 minutes, until the onion is translucent. Add the farro, stirring to coat it with the oil and toast it slightly. Pour in the remaining 1/2 cup wine and reduce by half. Add 8 cups water and 2 teaspoons salt and bring to a boil. Turn the heat to low, and simmer about 30 minutes, until the farro is tender and just cooked through. Strain the farro and transfer it to a baking sheet to cool. Discard the bay leaf.
Step 3
Heat a large sauté pan over high heat for 1 minute. Slice the remaining chile thinly on the diagonal. Swirl in the remaining 2 tablespoons olive oil, and add the green garlic, sliced chile, and a teaspoon salt, and sauté 2 to 3 minutes. Add the farro, 1/4 teaspoon salt, and a few grindings of black pepper. Cook about 5 minutes, stirring constantly with a wooden spoon, scraping the bottom of the pan as the grains crisp slightly. Stir in the rice, and cook another 2 to 3 minutes. Add the pea shoots, and cook until just wilted. Taste for seasoning.
