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1
Cut off the asparagus tips.
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2
Slice the stems about 1/4 inch thick.
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3
Set the tips and stems aside.
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4
Heat the oil in a heavy 4-quart Dutch oven over medium-high heat.
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5
Stir in the pancetta and cook, stirring frequently, until lightly browned and crisp, 2 to 3 minutes.
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6
Remove with a slotted spoon and set on paper towels to drain.
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7
Add the shallots to the pot and cook, stirring occasionally, for 1 minute.
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8
Stir in the farro, reduce the heat slightly, and stir to coat.
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9
Continue cooking until the farro is lightly toasted and starts to pop, 2 to 3 minutes.
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10
Stir in the wine and cook until it evaporates, about 30 seconds.
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11
Stir in 1 cup of the broth and boil, uncovered, over medium-high heat until the farro has absorbed most of the liquid, about 10 minutes.
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12
Meanwhile, heat the remaining 3 cups broth in a second pot.
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13
When it comes to a boil, reduce the heat to low.
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14
Gradually stir the remaining broth into the farro, a cup at a time, adding more as the mixture becomes dry.
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15
Stir frequently during this phase, which should take 10 to 15 minutes.
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16
When you add the last cup of broth, add the asparagus and salt to taste.
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17
Raise the heat to high.
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18
Cook, stirring almost constantly, for 3 minutes.
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19
Add the radicchio and continue cooking and stirring until the liquid thickens and the asparagus and farro are tender, about 5 minutes longer.
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20
Turn off the heat.
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21
Stir in the crisped pancetta, hazelnuts, Parmesan, and pepper to taste.
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22
Serve extra Parmesan in a small bowl at the table.
