Cook, of frequently stirring, until the Farro has absorbed the liquid. Continue cooking the Farro, adding the stock a bucket or cup at the same time and allowing the grains to absorb the broth each time before adding more, until the rubbing is creamy and the grains are tender and open 45 minutes to 1 hour.
Add ½ broth thieves and cook for a few minutes, until the farrot is a loose and spoon consistency, like porridge, not so liquid that I could not eat it with a fork. If the farroto dries too much, add more stock or water.
