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1
Rinse einkorn and place in bowl.
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2
Cover with boiling water and let sit for 30 minutes, or cover with room-temperature water and leave overnight.
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3
Drain and reserve about 1/2 cup soaking water.
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4
Place 1/4 cup soaked einkorn in food processor and pulse about 10 times to crack some of the grains.
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5
Pour broth and reserved soaking water into a saucepan and bring to a simmer over medium heat.
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6
It should be lightly seasoned, as it will reduce while you slowly cook the einkorn.
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7
Heat oil in a wide, heavy saucepan over medium heat.
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8
Add shallots and, if using, garlic and cook gently until shallots are just tender, 3 to 5 minutes.
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9
Add whole and cracked einkorn and stir over medium heat until grains dry out a bit and begin to crackle, a couple of minutes.
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10
Add wine and cook, stirring, until it evaporates.
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11
Stir in enough simmering broth to just cover einkorn.
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12
The broth should bubble slowly.
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13
Cook, stirring often, until it is just about absorbed.
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14
Add another ladleful or two of broth and continue to cook in this fashion until einkorn is tender, about 25 minutes.
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15
It will still be chewy.
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16
Add marjoram, chives and pepper, and more broth if there is none visible in pan.
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17
Taste and adjust salt.
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18
Continue to simmer, stirring often, another 5 minutes.
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19
Add another ladleful of broth to the pan and remove from heat.
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20
Stir in parsley and, if using, Parmesan.
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21
Mixture should be creamy.
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22
Serve right away in wide soup bowls, and top with walnut oil if desired.
