Creamy Farro with Crispy Roasted Mushrooms

Preheat oven to 425ºF. Place the mushrooms on a sheet pan and drizzle with olive oil—do not salt. Roast for 20–25 minutes, until tender and crispy-browned. Season with salt and pepper to taste.

Meanwhile, heat 2 tablespoons of olive oil over medium heat in a large (12-inch) skillet with high sides or a large Dutch oven. Add onion, season with 1 teaspoon salt, and sauté for 5 minutes until softened. Add garlic and cook for 1 more minute, until your kitchen smells amazing.

Add farro and toast for 3–5 minutes, stirring to coat the farro in the oil. Drizzle with additional oil if the pan seems dry. Once farro starts to smell a little like fried rice, add 2 cups of the stock and cook over medium heat for about 10 minutes, until liquid is mostly absorbed. Be sure to taste along the way—you may need to add more salt depending on the type of stock you use. Continue to cook the risotto over medium heat for 30–35 minutes total, stirring in 1 cup of hot stock whenever the liquid is absorbed (every 5 minutes or so) until farro is al dente.

Add roasted mushrooms to the farro, 1/2 cup of stock, and stir until well-combined. If risotto is dry, add more hot stock. Heat for 3 minutes to combine the flavors. Off heat, stir in Parmesan cheese, fresh herbs, sour cream or yogurt, and lemon juice. Taste (again!) and adjust seasonings.