Since I made some homemade stock over the weekend (thanks to a big bag of freezer scraps) I've been looking for a way to use it! Enter Merrill Stubbs' Farro Risotto. Farro is soaked, boiled in stock until tender, and drained. In a pan, soften onion and garlic, then add 1/2 cup dry white wine and reduce by half. Stir in Farro, reserved stock, and Parmesan cheese. Served alongside chicken baked with Parmesan and Italian spices (the oil from the cheese does all the roasting work for you!) and a simple salad of baby romaine.