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1
Put all of the chicken (or veg) stock in a saucepan over low heat. (It should maintain a warm, not hot, temperature).
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2
In a separate medium saucepan, heat your 2 tablespoons olive oil and 1 tablespoon of your butter over medium heat. Once hot, add your minced onion plus a pinch of salt. Cook until soft, 3-5 minutes.
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3
Add the farro and cook, stirring occasionally, until glossy, 2-3 minutes. Add the white wine, stir, and cook until it evaporates away. Add a hefty pinch of salt.
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4
Now, you begin to add the stock. Add the warm stock about a 1/2 cup at a time (I used a large ladle). Stir occasionally. Once the stock has mostly evaporated, add more. Repeat as needed.
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5
After 15 minutes, add your asparagus pieces. Continue to add stock when necessary. After 5 minutes, taste the risotto. The grains should be tender, but not mushy- they should still have a bit of a bite. (This could take up to 30 minutes to reach).
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6
Once the risotto has the right consistency, remove the pan from the heat and stir in your grated cheese, hazelnuts, parsley, and remaining butter. Adjust seasoning if necessary. Plate it up in shallow dishes, and garnish with some extra cheese, hazelnuts, and/or parsley. Serve with the rest of that white wine you used earlier- or cold Italian sparkling water, and some crusty Italian bread.
