Farro Risotto

Heat the chicken stock up to a simmer in a medium size saucepan.

Finely dice the onion and shallot, clean and slice the mushrooms and mince the garlic.

In a separate saucepan, heat up the olive oil and add the onions, shallots and mushrooms, sautéing them for 4-5 minutes until they are soft and the onions are translucent.

Add the garlic and sauté it for one minute.

Add the farro grain, salt and pepper to the hot saucepan and stir. Sauté it for several minutes, until it makes a crackling sound.

Carefully add the white wine and give it a stir.

Take 1-2 ladles of the hot chicken broth and pour it over the farro in the hot saucepan. It should immediately bubble up, stir it for a minute or 2. Let it simmer for about 5 minutes and let the liquid cook down.

After about 5 minutes add another ladle or 2 of the chicken broth, stirring it and letting it simmer again.

Repeat steps 7-8 every 5 minutes or so until all of the chicken broth is used up.

Put a lid on the risotto and let it simmer for another 40-50 minutes, or until the farro has cooked through. It will still have a bite to it and be a little chewy, since it is farro.

Add the lemon juice and freshly grated parmesan cheese, stir and serve it on warmed plates and top it with chopped fresh parsley. Enjoy!