To a heavy-bottomed saucepan, add the brown rice and farro. Cover with 4 cups of the broth. Bring to a boil and then reduce the heat to simmer. Simmer for about 40-45 minutes or until the liquid has mostly cooked out and the grains are tender. If you find that the grains are not quite tender and the liquid has already cooked out, add more broth and continue to simmer until they are tender.
While the rice and farro are cooking, prepare your roasted apples. Preheat your oven to 425 degrees F and line a large baking sheet with parchment paper or foil. In a large bowl, toss the sliced apples with olive oil and a dash of salt and black pepper. Pour the apples onto the prepared baking sheet and place in the oven. Roast the apples for about 15-20 minutes or until the apples are tender and golden. Remove from heat.
When the brown rice and farro are tender, reduce the heat to low and stir in the heavy cream, parmesan cheese, a dash of salt and black pepper, garlic powder, onion powder, and cayenne pepper. Bring the mixture to a simmer once again and continue to cook for about 5 minutes. Remove from heat.
Serve the brown rice and farro risotto by piling roasted apples, radicchio, bacon, endive, and parsley leaves on top. Sprinkle with additional black pepper and enjoy immediately.