Ingredients:

• 1 1/2 cups pearled farro
• 4 cups vegetable or chicken broth (kept warm)
• 1 small onion, finely chopped
• 2 tablespoons butter
• 2 tablespoons olive oil
• 8 oz (about 2 cups) cremini or white mushrooms, sliced
• 2 cloves garlic, minced
• 1/2 cup dry white wine (optional)
• 1/2 cup grated Parmesan cheese
• Salt and black pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Sauté the Mushrooms:

   • In a large skillet or saucepan, heat the butter and olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent.

2. Toast the Farro:

   • Add the pearled farro to the skillet with the sautéed onion. Stir for a minute or two until the farro is well-coated with the onion and oil.

3. Add the Mushrooms:

   • Stir in the sliced mushrooms and cook until they release their moisture and turn golden brown. This may take about 5-7 minutes.

4. Add the Garlic:

   • Stir in the minced garlic and sauté for a minute until fragrant.

5. Add the Wine (optional):

   • Pour in the dry white wine and cook until it's mostly absorbed by the farro.

6. Cook the Farrotto:

   • Begin adding the warm broth to the farro, one ladle at a time, stirring frequently and allowing each ladle of broth to be absorbed before adding more. Continue this process until the farro is creamy and cooked to your desired level of doneness, usually about 30-40 minutes.

7. Stir in the Parmesan:

   • Stir in the grated Parmesan cheese until the farro is creamy and the cheese is melted. Season with salt and black pepper to taste.

8. Serve:

   • Garnish the Farrotto with mushrooms with chopped fresh parsley and serve it hot.

This Farrotto with Mushrooms is a wholesome and flavorful dish that's perfect for a satisfying and comforting meal. The combination of nutty farro and earthy mushrooms creates a harmonious and delicious taste. Enjoy your homemade farro risotto!