Preparation:

• Soak the farro in cold water for about 30 minutes. Drain.

• Peel the asparagus with a peeler and cut off the tough bottoms.
• Place peelings and ends in a large saucepan and cover with 2 liters of water.
• Bring to a boil, reduce heat and simmer until ready to use the stock.

• Cook green asparagus and fava beans for 6 minutes in boiling salted water.
• Plunge them into cold water to preserve their green color. Slice the asparagus taking care to keep the tips intact. Set aside on a plate.

• Peel and chop the white onion.
• In a large saucepan, sweat the onion in 2 tablespoons of olive oil over medium heat, add a pinch of salt.
• Add the pre-soaked farro.
• Mix well to coat in oil. Deglaze with the IPA and reduce slightly.
• Add a ladle of hot asparagus stock. Stir until liquid is absorbed. Continue, adding the boiling liquid little by little. Allow about 25 minutes of cooking for the farro to be al dente.
• 5 minutes before the end of the cooking time, add the asparagus slices and tips and the fava beans. Stir to combine. Add butter and mix vigorously. If necessary, add a little broth. Season with salt and pepper and keep warm.

While the risotto is cooking, prepare the squash blossoms :

• Break the eggs into a dish, whisk, season with salt and pepper.
• Heat the olive oil in a pan.
• Dip the zucchini flowers in the egg and place gently in the hot oil.
• Brown them on both sides for about 1 minute. Remove to absorbent paper and sprinkle with sea salt.

• Grate the pecorino cheese. Place in a small saucepan and cover with the heavy cream.
• Gently bring to a boil to melt the cheese. Lower the heat and season with pepper.
• Emulsify with an immersion blender.

• Serve the warm risotto in soup plates.
• Emulsify the pecorino cream and add a dollop on each plate. Finish with two zucchini flowers on top.