Cheesy Farro-and-Tomato Risotto

Directions

1. 1
   In a large saucepan, heat 3 tablespoons of the oil.
2. 2
   Add the onion and cook over moderately high heat until softened, about 2 minutes.
3. 3
   Add the garlic and cook, stirring, until fragrant, about 1 minute.
4. 4
   Add the farro and stir until coated with oil, about 1 minute.
5. 5
   Add the white wine and simmer until almost evaporated, 2 minutes.
6. 6
   Lower the heat to moderate.
7. 7
   Add 1 cup of the water and cook, stirring, until absorbed.
8. 8
   Repeat with the remaining water, adding 1 cup at a time and stirring constantly until the farro is just tender and suspended in a creamy sauce, 30 minutes total.
9. 9
   Stir the tomatoes into the risotto and bring to a boil over moderate heat.
10. 10
    Off the heat, stir in the remaining 1 tablespoon of olive oil and the cheese.
11. 11
    Season with salt and pepper.
12. 12
    Spoon the risotto into bowls, garnish with the basil and serve hot.