Farro Risotto

Directions

1. 1
   In a large saucepan, heat the olive oil.
2. 2
   Add the onion and cook over moderate heat, stirring occasionally, until softened, about 6 minutes.
3. 3
   Add the farro and cook for 1 minute, stirring to coat it with the oil.
4. 4
   Add the wine and cook, stirring until it is absorbed, about 2 minutes.
5. 5
   Add the water, 1 cup at a time, and cook, stirring, until absorbed between additions.
6. 6
   The farro is done when it is al dente and suspended in the thick, creamy liquid, about 25 minutes total.
7. 7
   Stir in the heavy cream, the cheese and butter and simmer until the risotto has thickened, about 5 minutes longer.
8. 8
   Season with salt and pepper and serve.