Ingredients

• 1 cup farro
• 2 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• 3 cups assorted wild mushrooms (cremini, shiitake, oyster, wood ear), cleaned and roughly chopped
• 2 cloves garlic, minced
• 1 shallot, finely diced
• 1/2 cup dry white wine
• 6 cups (1 1/2 quarts) low-sodium chicken stock, warmed
• 1/2 cup diced rehydrated sun-dried tomatoes
• Kosher salt and freshly ground black pepper
• 1/2 cup finely grated Parmesan
• 1/2 cup sour cream
• 3 tablespoons chopped fresh flat-leaf parsley

Instructions

1. Watch how to make this recipe.
2. Place the farro in a large pot of cold water and bring to a boil. Simmer for 15 to 20 minutes to par-cook the farro, and then drain and set aside.
3. In a heavy-based pot, add the butter and oil. Add the mushrooms, garlic and shallots and saute until just tender, 3 to 5 minutes. Deglaze with the white wine. Add the drained farro and stir to combine. Add the chicken stock to the pot a little at a time, ensuring at each addition that the liquid has been completely absorbed by the farro. Keep stirring and adding the stock until the mixture is thick and creamy.
4. Add the sun-dried tomatoes. Season with salt and pepper, and then add the Parmesan, sour cream and parsley.