1 ½ cups whole farro

¾ ounce dried porcini mushrooms, rinsed

6 cups water, divided

¼ cup extra-virgin olive oil, divided

12 ounces cremini mushrooms, trimmed and sliced thin

1 teaspoon table salt, divided

½ onion, chopped fine

1 garlic clove, minced

2 teaspoons minced fresh thyme

¾ teaspoon pepper

1 ½ ounces Parmesan cheese, grated (¾ cup)

2 tablespoons minced fresh chives

2 teaspoons sherry vinegar

1. Pulse farro in blender until about half of grains are broken into smaller

   pieces, about 6 pulses.

2. Microwave porcini mushrooms and I cup water in covered bowl until

   steaming, about 1 minute. Let sit until softened, about 5 minutes. Drain

   mushrooms in fine-mesh strainer lined with coffee filter. Transfer liquid to

   medium saucepan and finely chop porcini mushrooms. Add remaining 5

   cups water to saucepan with porcini liquid and bring to boil over high heat.

   Reduce heat to lowest setting and cover to keep warm.

3. Heat 2 tablespoons oil in Dutch oven over medium-low heat until

   shimmering. Add cremini mushrooms and ½ teaspoon salt and cook,

   stirring frequently, until moisture released by mushrooms evaporates and

   pan is dry, 4 to 5 minutes. Add onion and chopped porcini mushrooms

   and continue to cook until onion has softened, 3 to 4 minutes. Stir in garlic

   and cook until fragrant, about 30 seconds. Add farro and cook, stirring

   frequently, until grains are lightly toasted, about 3 minutes.

4. Stir 5 cups hot water into farro, reduce heat to low, cover, and cook until

almost all liquid has been absorbed and farro is just al dente, about 2 5

minutes, stirring twice during cooking. Add thyme, pepper, and remaining

½ teaspoon salt and continue to cook, stirring constantly, until farro

becomes creamy, about 5 minutes. Remove pot from heat. Stir in Parmesan,

chives, vinegar, and remaining 2 tablespoons oil. Season with salt and pepper

to taste. Adjust consistency with remaining hot water as needed. Serve

immediately.