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1
Place the stock in a saucepan and set over low heat to keep hot.
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2
In a large saucepan or pot over high heat, bring salted water to a boil.
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3
Prepare an ice bath in a strainer set into a large bowl.
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4
Add the peas to the boiling water and blanch for 2 minutes.
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5
Immediately transfer to the ice bath.
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6
When cool, drain and reserve.
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7
In a high-sided saute pan or Dutch oven over medium-high heat, heat 2 tablespoons of the butter.
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8
Add the garlic and onion and saute for 2 to 3 minutes.
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9
Add the farro and stir to coat.
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10
Add the wine and cook, stirring occasionally, until the wine is absorbed, 5 to 6 minutes.
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11
Add 1 cup of the stock.
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12
Cook until the liquid is almost completely absorbed, 6 to 7 minutes, stirring occasionally.
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13
While the farrotto is cooking, heat the olive oil in a medium saute pan over medium-high heat.
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14
Add the morels and saute until tender, 4 to 5 minutes.
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15
Remove from the heat and reserve.
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16
Add 1 more cup stock to the farrotto.
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17
Continue cooking until the liquid is almost completely absorbed, 6 to 7 minutes, stirring occasionally.
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18
Add 1/2 cup more stock.
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19
When the liquid is nearly absorbed, taste the farrotto.
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20
It should be nearly tender with some resilience.
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21
Add the peas and the morel mixture with an additional 1/4 cup stock.
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22
Stir, and season to taste with salt and pepper.
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23
Remove from the heat and fold in the cheese and the remaining 4 tablespoons butter.
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24
Sprinkle with parsley and serve.
