Wild Mushroom Farro

Begin by submerging the porcini mushrooms in a bowl and immersing them in warm water; allow them to rehydrate, 20 to 30 minutes. Remove the mushrooms from the water and chop them up.

Next, heat some olive oil in a cooking vessel over medium-high heat. Add the cremini mushrooms and a small amount of salt; sauté until they start to turn golden brown and the moisture evaporates, 5 to 10 minutes. Add the chopped porcini mushrooms and reduce the heat to a medium setting; cook and stir until they're hot through, 2 to 4 minutes.

Add the onion to the pot and cook and stir until it becomes translucent and develops a golden hue, 5 to 7 minutes. Add the garlic and cook and stir until it's fragrant, approximately 1 minute.

Stir in the farro and ensure that it's evenly coated with olive oil. Increase the heat to high. Add 1 cup of chicken broth and a small amount of salt; bring the mixture to a boil. Reduce the heat to medium-low, cover the pot with a lid, and simmer, stirring occasionally, until the liquid is absorbed, about 10 minutes.

Increase the heat to high. Add the remaining 2 cups of chicken broth; bring the mixture to a boil, reduce the heat to medium-low, cover the pot with a lid, and simmer, stirring occasionally, until the farro starts to become tender, about 15 minutes. Remove the lid; simmer, uncovered, until the farro reaches your desired level of tenderness, about 15 minutes more.

Reduce the heat to low. Stir in some crème fraîche and parsley. Season with salt and black pepper. Finally, stir in the Parmigiano-Reggiano cheese then serve.