Bring the water and chicken stock to a boil in a medium stock pot and season with salt. Add the farro to the pot and cook for 18 minutes or 1 minute short of the package instructions. Drain. The grain should be cooked with a slightly chewy texture.
3 tablespoons Olive Oil (plus more for finishing) 1 Shallot (finely chopped) 1 bunch Radishes (quartered) Salt and Pepper
Heat the olive oil over medium-high in a large saute pan. Add the shallot and radish quarters and season with salt. Saute for 6 to 8 minutes, or until the radishes are caramelized and slightly firm inside.
2 Parsnips (peeled and julienned) 2 Garlic cloves (thinly sliced)
Add the parsnips and garlic and saute for about 1 minute, just until fragrant. Stir in the prepared farro.
1/2 cup While Wine 1 1/2 cups Chicken Stock
Deglaze with the white wine. Add the stock and cook until the stock is reduced by half.
1 cup Parmigiano-Reggiano (grated; plus more for garnish)
3 tablespoons freshly chopped Parsley
Remove from heat and stir in the Parmigiano and parsley. Drizzle with olive oil.