Porcini Farro Risotto

• 2 1/2 cups dried porcini, black trumpet, or mixed wild mushrooms
• 1/4 cup unsalted butter
• 1/4 cup extra-virgin olive oil
• 1/2 cup roughly chopped onion
• 1 garlic clove, minced
• 2 cups semipearled or regular farro*
• About 1 tsp. kosher salt
• 10 sprigs thyme, leaves minced
• 1 cup very roughly chopped flat-leaf parsley
• 1 cup grated parmigiano-reggiano cheese

1. Bring dried porcini and 8 1/2 cups water to a boil over high heat, covered. Remove from heat and let sit 1 hour. Lift mushrooms from soaking liquid and chop coarsely; set liquid and mushrooms aside.
2. Meanwhile, melt butter with oil in a large cast-iron skillet over medium heat. Add onion, garlic, and farro and cook, stirring, until onion is translucent and farro turns toasty brown, about 7 minutes. Stir in 1 tsp. salt.
3. Strain porcini soaking liquid through a cheesecloth-lined strainer into a bowl. Pour 1 cup liquid into farro and cook, stirring, until nearly absorbed, about 5 minutes. Repeat until all liquid has been used and farro is tender, about 1 hour.
4. Stir in thyme, parsley, reserved porcini, and cheese, and cook another few minutes to meld flavors. Season with salt to taste.
5. *Find semipearled farro at amazon.com, or use regular farro: Soak 1 hour in 2 in. of water to cover, then drain and cook as directed--except add all the liquid at once (no amount of stirring will make it creamy, so save yourself the trouble).

porcini, unsalted butter, extravirgin olive oil, onion, garlic, regular, kosher salt, thyme, flatleaf, cheese

Taken from www.myrecipes.com/recipe/porcini-farro-risotto (may not work)