Shell the fava beans and blanch them for a minute in a pot of boiling water.
Pass them under cold water, then remove the outer skin: make a small slit with a knife along the edge and pop the bean out from its skin. Collect the beans in a bowl and set aside.
Now make the orzotto. Pour two tablespoons of extra virgin olive oil in the bottom of a saucepan, then add the finely minced shallots. Add a pinch of salt, too, so the shallots will stew without burning, as the salt will extract their moisture.
When the shallots are wilted and golden, add the barley and toast it over medium heat for a few minutes, then pour in the white wine.
When the wine has been absorbed, gradually add the hot stock, stirring often and cooking the barley over medium-low heat. The cooking time will vary depending on the type of barley you have chosen. For the pearled barley, it is about 20 minutes.
When the barley is al dente, remove it from the heat and stir in the shelled fava beans and the diced fresh pecorino.
Whisk the cheese into the barley to melt it, then add the finely sliced lemon peel. Serve the orzotto still piping hot and creamy.