FARRO RISOTTO WITH MUSHROOMS

Steps:

• 1. Place farro in a bowl, & pour on enough hot water to cover by an inch. Let soak while you prepare the remaining ingredients. Drain. 2. Place the dried mushrooms in a large Pyrex measuring cup or bowl, & pour in 2 cups boiling water. Let sit 30 min. Drain mushrooms through a strainer set over a bowl & lined with cheesecloth or a paper towel. Squeeze mushrooms over the strainer, then rinse in several changes of water to remove grit. Chop coarsely if the pieces are large & set aside. Add the broth from the mushrooms to the stock. You should have 6 cups (add water if necessary). Place in a saucepan, & bring to a simmer. Season with salt to taste. 3. Heat oil over medium heat in a large, heavy nonstick skillet. Add onion. Cook, stirring, until it begins to soften, about three min. Add fresh mushrooms. Cook, stirring, until they begin to soften & sweat. Add salt to taste, garlic & rosemary. Continue to cook, stirring often, until the mushrooms are tender, about five min. 4. Add farro & reconstituted dried mushrooms. Cook, stirring, until the grains of farro are separate and beginning to crackle, about two min. Stir in the wine & cook, stirring until the wine has been absorbed. Add all but 1 cup of the stock, & bring to a simmer. 5. Cover & simmer 50 min or until farro is tender; some of the grains will be beginning to splay. Remove the lid, & stir vigorously from time to time. Taste & adjust seasoning. There should be some liquid remaining in the pot but not too much. If the farro is submerged in stock, raise the heat & cook until there is just enough to moisten the grains, like a sauce. If there is not, stir in the remaining stock. If not serving right away, cover and let stand. Just before serving, bring back to a simmer, add the Parmesan, parsley & pepper, & stir together. Remove from the heat and serve. Advance preparation: You can make this several hours or even a day ahead & reheat. Add some stock to it, & stir over medium heat to reheat.