In a medium saucepan, bring your stock to a simmer.
In a large saucepan, heat 2 tablespoons oil over medium-high. Add the chopped onion + ½ teaspoon salt. Sweat until the onion is translucent but not browned, about 4-5 minutes.
Stir in the farro to the and cook for about 2 minutes to lightly toast the farro.
Carefully add the wine and stir constantly with a wooden spoon until the liquid is absorbed.
Start adding the boiling stock in 1 cup at a time, stirring ever few minutes until the liquid is absorbed; then add more stock repeating the process until all the stock us used and the farro is cooked (you will need to taste frequently to know when it is ready). Some farro takes longer to cook than others.
For the Parmesan Crisps
Combine the grated parmesan and flour in a small bowl.
Heat a large non-stick skillet over medium-high and coat with the cooking spray.
Sprinkle the parmesan mixture into the hot pan in the shape you want your crisps.
Cook for just a few minutes until the the crisps are golden on one side.
Remove the pan from the heat and very carefully turn it upside down and run a splash of cold water over the back of the pan in the sink (sounds crazy, but this works). This will cool the pan enough so you can use a spatula and remove the crisps from the pan.
Repeat until all your crisps are made.
Cool before using
For the Kale Purée
Blanch the kale in a large pot of salted boiling water for 4 to 5 minutes.
Shock the cooked kale in an ice bath to stop the cooking and to preserve the color.
Drain the water and squeeze the water out of the kale.
Add half of the kale and ½ cup of cold water to a high powered blender to purée.
To finish the risotto
Beat in the butter, kale purée and chopped kale to warm through.
Remove from the heat and stir in the parmesan. Season lightly with salt + pepper.