Risotto doesn’t take as much time or finesse as a lot of people think—it's a matter of taking a grain and coaxing the greatness out of it. For this version, I use farro, a common Italian grain with the kind of earthy flavor I love in the fall. From: The Broad Fork: Recipes for the Wide World of Vegetables and Fruits, Copyright 2015 by Fred Pie, LLC. Published by Clarkson Potter/Crown Publishing Group. All rights reserved.
Warm the olive oil in a pot over medium heat, and then add the shallot. Cook for 2 to 3 minutes to bring out its natural flavor, but do not caramelize. Add the bay leaf and farro and toast for another 3 to 4 minutes, stirring occasionally.
Gently add 1/2 cup of chicken stock and stir until the farro has almost completely absorbed the liquid but isn’t quite dry, about 5 minutes. Continue stirring in chicken stock in 1/2 cup increments, seasoning with salt as you go. After 15 to 20 minutes, taste the farro for texture and then stir in 1/4 cup of the pecans to soften and flavor the risotto as it finishes cooking. When the farro is just shy of al dente, lower the heat and stir in the butter, shaking the pot to incorporate air. Add all but a tablespoon of Parmigiano and 2 more tablespoons of pecans.
To serve, ladle the risotto into a shallow bowl. Finish with the remaining Parmigiano and pecans.