For Farro: Heat 2 tablespoons olive oil in large sauce pan over medium-high heat. Add farro and toast, stirring constantly 2-3 minutes. Add onion and parsnips; reduce heat to medium and continue stirring additional 2-3 minutes. Add Aleppo chile, thyme leaves and white wine. Stir. Add stock; stir; reduce heat to medium-low and cover pan. Cook 30-40 minutes, until farro is desired texture.
Meanwhile, make a béchamel fondue sauce. In small bowl, blend flour and butter thoroughly to form a roux. In saucepan, heat milk over medium heat just to warm. Add roux, whisking constantly. Continue stirring over medium. When sauce thickens, add Emmi Kaltbach Le Gruyère Cheese
and nutmeg; stir until cheese is melted. Remove from heat. Salt to taste. Reserve.
For Relish: Grind hazelnuts in mortar with pestle or use a food processor. Add the horseradish, parsley, lemon zest, salt, remaining olive oil and cracked pepper.
To finish dish, combine cooked farro mixture with the béchamel fondue (rewarmed if necessary). Spoon into bowls. Garnish with relish and a squeeze of lemon juice (from reserve zested lemon).
*Farro is a dried food derived from various wheat grains and used widely in Italian and Middle Eastern cuisines.
**Aleppo chiles are a moderate heat, tangy chile from Syria. You may substitute dry ancho chile flakes.