Corn, Farro & Freekeh Cooked in Brown Butter

Grains:

1 cup Mount Zero Cracked Farro
1 cup Mount Zero Cracked Freekeh
2 sweet corn cobs, kernels removed and husk retained
1 brown onion, sliced
2 bay leaves
5 peppercorns
2 garlic cloves, lightly crushed

To Assemble:

100gm butter 
2 cloves garlic, thinly sliced
Handful of Parmigiano-Reggiano
Half-bunch basil, roughly torn
Half-bunch parsley, finely chopped
Squeeze of fresh lemon juice

Grains:

Soak grains overnight or for a few hours. cook in separate pots in boiling water for 15 minutes, drain.

Remove kernels from corn and reserve. Place husks, bay leaves, peppercorns, garlic and onion into a pot and barely cover with cold water (don't add too much, as we want to reduce this stock to a sauce later). 

Bring stock to a boil, and simmer for half an hour. Strain and keep aside.

To Assemble:

In a saucepan, melt the butter, let it foam and caramelise. As soon as it smells nutty, add the garlic and corn kernels.

Saute for 30 seconds then add grains, give it a good stir to coat grains in butter then cover with hot corn stock.

Simmer grains in stock for 5 minutes, allowing the stock to reduce and the starch of the grains to thicken into a sauce-like consistency.

Add more stock if necessary to achieve the desired consistency.

To Finish: 

Add parmesan cheese, a knob of butter and season with salt and pepper. Add torn basil leaves and chopped parsley. 

To serve, sprinkle over more parmesan and a squeeze of lemon juice.