Farrotto With Fava Beans, Tomato And Marjoram

• 2 cups farro
• 3 tablespoons extra virgin olive oil
• 2 tablespoons unsalted butter
• 2 tablespoons minced shallots
• 1 garlic clove, smashed
• 1 cup peeled and diced ripe tomato (1 large)
• 1/2 cup blanched and peeled fava beans
• 1 tablespoon fresh marjoram leaves, washed and torn
• 1/2 cup freshly grated Parmigiano-Reggiano
• Salt and freshly ground black pepper

1. In a bowl filled with warm water, soak farro overnight at room temperature.
2. In a large, shallow pan over medium heat, add 1 1/2 tablespoons of the olive oil, the butter, shallots and garlic.
3. Simmer 2 to 3 minutes, stirring continuously with a wooden spoon.
4. Drain farro, and add to pan.
5. When the grains are well coated with oil and butter, start adding hot water little by little, just enough to cover the farro.
6. Stir often, and continue adding hot water if needed.
7. After about 10 minutes of cooking, add the tomato.
8. Keep stirring to prevent grains from sticking to pan.
9. At this point the farro should be just about cooked, its texture al dente.
10. Add fava beans; remove from heat.
11. Add marjoram, cheese and remaining oil.
12. Season with salt and pepper.
13. Stir, and serve immediately.

farro, extra virgin olive oil, unsalted butter, shallots, garlic, tomato, blanched, marjoram, salt

Taken from cooking.nytimes.com/recipes/6991 (may not work)