Wild Mushroom Farro Risotto (Farrotto)
Soak farro in cold water for 30 minutes. Drain. Set aside. In a lidded pot, heat broth and 2 cups water.Advertisement
In a large sauté pan, heat 1 tbsp of the butter and the olive oil over medium-high heat. Add mushrooms. Cook 10 minutes, stirring a couple times. Mix in remaining 1 tbsp butter, the shallots and thyme. Cook 3 minutes. Stir in drained farro and wine. Cook 3 minutes.
Reduce heat to medium. Pour in 1/2 cup of the heated broth; cook until mostly evaporated. Add remaining broth in 1/2-cup increments until farro is tender, 30 to 40 minutes. Stir in parsley, salt and pepper. Top with goat cheese, if desired.