Farrotto con Funghi Porcini (Farro Risotto with Porcini Mushrooms)

• 1 liter Vegetable stock
• 250 g Mushrooms
• 1 medium Yellow onion
• 2 cloves Garlic
• 2 tbsp Olive oil
• 220 g Farro
• 1 tsp Fine sea salt
• 150 ml Dry White Wine
• 60 g Parmesan
• 30 g Unsalted butter
• 10 g Fresh flat-leaf parsley
• ½ tsp Black pepper

1. Pour the vegetable stock into a saucepan and bring it to a gentle simmer, then keep it hot over a low heat. Slice the mushrooms, finely chop the onion, and finely chop the garlic. Finely grate the Parmesan and roughly chop the parsley.
2. Heat the olive oil in a large pot over a medium-high heat and cook the mushrooms with a pinch of the salt for 6 to 8 minutes, until their liquid has evaporated and they are lightly browned. Tip the mushrooms into a bowl. Reduce the heat to medium.
3. Add the onion to the pot with a small splash of stock if it looks dry, and cook for 5 to 6 minutes until softened but not coloured. Stir in the garlic and cook for 30 seconds until fragrant. Add the farro and stir for 1 minute to coat the grains.
4. Pour in the white wine and simmer, stirring, until it has mostly evaporated. Add a ladleful of hot stock and stir until it is absorbed, then continue adding stock a ladle at a time, stirring often. Cook for 20 to 25 minutes until the farro is tender with a slight bite and the mixture looks creamy; you may not need every last drop of stock.
5. Stir the mushrooms back in and cook for 2 minutes to warm through. Take the pot off the heat and stir in the butter and Parmesan until glossy and creamy. Season with the remaining salt if needed and the black pepper, then serve topped with parsley.

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