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1
Heat a medium saucepan over medium heat for 1 minute.
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2
Swirl in 2 tablespoons olive oil, and add 1/2 cup onion, one chile, and a bay leaf.
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3
Cook 3 to 4 minutes, stirring often, until the onion is translucent.
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4
Add the rice, stirring to coat it with the oil, and toast it slightly.
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5
Pour 1/4 cup white wine into the pan and reduce by half.
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6
Add 4 1/2 cups water and 1 teaspoon salt, and bring to a boil.
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7
Turn the heat to low, and simmer about 40 minutes, stirring occasionally, until the rice is tender but slightly al dente.
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8
When the rice is almost done, stir continuously about 5 more minutes, until all the liquid has evaporated.
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9
Season with a few grindings of black pepper, and transfer the rice to a baking sheet to cool.
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10
Discard the chile and bay leaf.
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11
Meanwhile, heat a second medium saucepan over medium heat for 1 minute.
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12
Swirl in 2 tablespoons olive oil, the remaining 1/2 cup diced onion, the thyme, and the remaining bay leaf.
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13
Cook, stirring often, 3 to 4 minutes, until the onion is translucent.
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14
Add the farro, stirring to coat it with the oil and toast it slightly.
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15
Pour in the remaining 1/2 cup wine and reduce by half.
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16
Add 8 cups water and 2 teaspoons salt and bring to a boil.
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17
Turn the heat to low, and simmer about 30 minutes, until the farro is tender and just cooked through.
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18
Strain the farro and transfer it to a baking sheet to cool.
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19
Discard the bay leaf.
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20
Heat a large saute pan over high heat for 1 minute.
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21
Slice the remaining chile thinly on the diagonal.
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22
Swirl in the remaining 2 tablespoons olive oil, and add the green garlic, sliced chile, and a teaspoon salt, and saute 2 to 3 minutes.
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23
Add the farro, 1/4 teaspoon salt, and a few grindings of black pepper.
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24
Cook about 5 minutes, stirring constantly with a wooden spoon, scraping the bottom of the pan as the grains crisp slightly.
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25
Stir in the rice, and cook another 2 to 3 minutes.
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26
Add the pea shoots, and cook until just wilted.
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27
Taste for seasoning.
