Farro Risotto with Asparagus and Hazelnuts

Name: Farro Risotto with Asparagus and Hazelnuts
Ingredients: 6 cups chicken stock (could substitute vegetable) (Homemade or low-sodium); 2 tablespoons extra-virgin olive oil; 3 tablespoons butter, room temperature; 1/2 a medium onion, very finely minced; 1 1/4 cups semi-pearled farro (could substitute arborio rice or barley); 1/2 cup dry white wine; kosher or sea salt; 1 pound asparagus, washed, dried, and trimmed, cut into one inch pieces; 3/4 cup grated Reggiano Parmesan cheese; 1/2 cup toasted, crushed/chopped hazelnuts; 1/4 cup finely chopped parsley