Farro Risotto With Pickled Cucumber

• 1 cup farro
• 1 small onion, finely chopped
• 1 stalk celery, finely chopped
• 1/4 cup white wine (or dry vermouth)
• 1 1/2-2 cups chicken stock
• 1/4 cup grated manchego cheese
• 2 tablespoons olive oil
• 1 seedless cucumber or 2 regular cucumbers
• 1/2 cup seasoned rice wine vinegar
• salt and pepper

1. In a heavy saucepan, bring 4 cups of water to a boil and add the farro. Simmer for 20 minutes and then drain well. In a skillet, heat the olive oil and saute the onions and celery until soft, about 10 minutes.Add the wine and reduce. Add the farro to the skillet and stir to combine. Begin to add the stock, 1/2 cup at a time, stirring as you go. Continue to add stock until the farro is cooked through, soft but with a little bite, not mushy. Add the grated manchego cheese and salt and pepper to taste.
2. Peel the cucumbers and cut in half legnthwise. Using a small spoon, scrape the seeds from the inside of both halves and discard. Chop the cucumber into 1/4 inch dice. In a small bowl, combine the cucumber, vinegar and salt and marinate in the refrigerator for an hour, stirring frequently.
3. To serve, divide the farro between four bowls. Drain the cucumbers and sprinkle equally over each serving.

farro, onion, celery, white wine, chicken stock, manchego cheese, olive oil, cucumber, rice wine vinegar, salt

Taken from food52.com/recipes/3695-farro-risotto-with-pickled-cucumber (may not work)