Rinse 1 cup of farro in running water for about 3 minutes.
Add 4 tablespoons of olive oil to saute pan over medium heat.
Once the oil is hot, add the shallots. Sweat the shallots to release flavor for 3 minutes, not brown them.
Add the garlic and combine. Saute for 1 minute.
Add the farro. Stir to combine the farro, the oil, the shallots, and the garlic. Continue to stir so that the farro does not brown or burn. The idea is to toast the grain.
After 4-5 minutes, add the white wine. Stir until everything is combined. Have the heat at medium-high. Occasionally stir everything until the wine is absorbed.
After 5 minutes, add 2 cups of vegetable stock. Lower the heat to medium and occasionally stir the farro.
After 10 minutes, add another ½ cup of the vegetable stock. The farro should be getting plumper and some grains may start to split as the vegetable stock is absorbed.
After 3 minutes, add the corn and 1 cup of vegetable stock. Combine all ingredients so that the corn starts to cook. You can use frozen corn - just make sure it is defrosted before you add it to the pan. It will add too much water to the risotto if frozen corn is added.
After 4 minutes, add the lemon zest, lemon juice, and unsalted butter. Stir until the butter is melted.
At this point add the green onions, ¾ teaspoon of kosher salt, and a few grinds of pepper. Give the risotto a final stir and set to the side while you sear the scallops.