Corn Butter Farro

Instructions

1. Heat a medium saucepan (3 quarts) over medium-high heat for a minute. Once it’s hot, add 1 tablespoon of the butter and 1 tablespoon olive oil.
2. Add corn and 1 teaspoon salt and sauté for 4 to 5 minutes, just until the corn softens a bit. Scoop half of corn into the jar of an immersion blender and set aside.
3. Add onion, garlic, farro, and black pepper to corn in pot and cook, stirring, for 1 to 2 minutes, just to start softening the ingredients.
4. Add water, another 1 teaspoon salt, more pepper, and bring to a boil. Reduce heat to a low simmer, cover, and cook for 30 minutes (or whatever cooking time the package of farro suggests), until the farro is tender with a slight chew and the water has mostly absorbed.
5. Add remaining butter to jar of an immersion blender. Blend with the corn until absolutely smooth. Taste and add more salt (I usually add another 1/2 teaspoon here), blending to mix it.
6. When the farro is tender, taste the mixture for seasoning, adjusting as needed. If you have a lot of leftover cooking liquid, use a slotted spoon to hold back the grains and pour or ladle some off.
7. With the pan off the heat, stir in the blended corn butter. Transfer to a serving bowl and finish with scallions or chives and parmesan, if you wish.