Ingredients

• 0.5 ounces dried porcini mushrooms
• 2 tablespoons olive oil
• 10 creminis mushroom caps , diced
• salt to taste
• ½ onion , diced small
• 2 cloves garlic , minced
• 1 cup pearled farro , rinsed, or more to taste
• 3 cups chicken stock , divided
• 2 tablespoons crème fraîche
• 2 tablespoons chopped fresh flat-leaf , Italian
• freshly ground black pepper to taste
• 2 tablespoons freshly grated Parmigiano-Reggiano cheese , or to taste

Instructions

1. 1 Place porcini mushrooms in a bowl and cover with warm water; soak until mushrooms are reconstituted, 20 to 30 minutes. Drain and chop mushrooms.
2. 2 Heat olive oil in a pot over medium-high heat. Add cremini mushrooms and 1 pinch salt; sauté until slightly golden and moisture cooks off, 5 to 10 minutes. Add chopped porcini mushrooms, reduce heat to medium; cook and stir until hot, 2 to 4 minutes.
3. 3 Add onion; cook and stir until translucent and golden, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
4. 4 Stir in farro until coated in olive oil. Increase heat to high; add 1 cup chicken broth and 1 pinch salt. Bring to a boil. Reduce heat to medium-low, cover the pot with a lid, and simmer, stirring once, until liquid is absorbed, about 10 minutes.
5. 5 Increase heat to high; stir in remaining 2 cups chicken broth. Bring to a boil, reduce heat to medium-low, cover the pot with a lid, and simmer, stirring occasionally, until farro starts to get tender, about 15 minutes. Remove the lid; simmer, uncovered, until farro reaches desired tenderness, about 15 minutes more.
6. 6 Reduce heat to low; stir in crème fraîche and parsley. Season with salt and black pepper. Stir in Parmigiano-Reggiano cheese; serve.

Nutrition per serving