crispy wild mushrooms

1. In a large skillet, heat 2 tablespoons olive oil until shimmering. Add half of fresh mushrooms and cook over high heat without stirring for about 3 minutes, until bottoms have caramelized. Season with salt and pepper; stir in a garlic clove, 2 tablespoons butter and half the fresh thyme.
2. Reduce heat to medium and cook, stirring occasionally, until mushrooms are crispy and browned, 10- 12 minutes. Transfer to a plate to keep warm. Repeat with remaining mushrooms. 

farro risotto

1. Place dried mushrooms in a heatproof bowl and cover with boiling water (you’ll need about 2 cups). Let sit 15 minutes, or until softened. Use a slotted spoon to transfer mushrooms to a cutting board and finely chop. Strain soaking liquid through a coffee filter to remove grit, then combine with chicken stock in a large pot.
2. Bring to a boil, season with salt and add farro. Simmer until tender; 15- 30 minutes (will depend on your type of farro). Scoop out 1 cup of cooking liquid and drain farro.
3. Rinse pot and melt 2 tablespoons butter over medium-low heat. Cook, stirring often, until butter begins to brown and smell nutty, about 5 minutes. Add olive oil and shallot and cook until softened, 3- 5 minutes. Stir in rehydrated mushrooms, season with salt and pepper, and cook another few minutes. Add white wine, bring to a simmer and reduce by half.
4. Stir in cooked farro, 3/4 cup reserved broth, remaining 1 tablespoon butter and parmesan. Cook, stirring, until a creamy sauce forms; add more broth if needed. Stir in half of the cooked wild mushrooms.
5. To serve, divide farro risotto across 4 bowls. Top with remaining wild mushroom and extra parmesan. Enjoy immediately.