Using a dutch oven, heat olive oil and butter over medium heat. Gently cook onions until translucent, about five minutes. Add salt/pepper to taste

Add farro, stirring to gently toast the grains for one minute

Slowly add one cup of chicken stock. Continue to stir until most of the liquid is absorbed, about 5 minutes.

Continue this process of slowly adding liquid and stirring, until you’ve incorporated all of the liquid (between 3-4 cups)

Continue to let farro cook until tender (will take between30-40 minutes for farro to be cooked through)

At this time, lower heat to simmer and add Parmigiano-Reggiano and fresh peas. It will only take a minute to heat through. Do not overcook peas. I also like to stir in 1 tablesppon of truffle butter for an extra dimension. Again, do not overheat truffle butter (peas and truffles are very delicate - low heat only)

Server immediately and top with pea shoots.