4 Tablespoons olive oil
1/2 cup chopped red onions
1 cup sliced mushrooms
1 cup farro
½ cup white wine
4 cups mushroom stock (or chicken, or vegetable)
¼ cup dried porcini mushrooms, reconstituted in 1 cup hot water
1 roasted red peppers, peeled, seeded and cut into small pieces
1 handful Swiss chard leaves, chopped
3 Tablespoons butter or olive oil
1 cup parmigiana reggiano or grana padana cheese, freshly-grated
Sea salt and pepper, to taste

You will also need:
Large skillet
Paring knife
Large spoon
Stock pot
Slotted spoon

Heat olive oil in skillet over medium flame. Add red onions and sauté until onions start to soften. Add sliced mushrooms and sauté for a few more minutes. Add farro and let cook, stirring, for about two minutes. Pour in the wine and about a cup of the stock. Let cook, uncovered, stirring frequently, until the liquid is almost all absorbed.

Meanwhile, with a slotted spoon, remove the porcini mushrooms from the liquid, reserving the liquid. Slice the porcinis into small pieces and add to the farro mixture. Pour in the reserved porcini liquid, making sure to strain out the sand. Add the roasted red peppers and Swiss chard.

Keep adding stock, a cup at a time, until the farro is tender.

When the farro has absorbed the liquid and is tender, turn off the heat and add the butter or remaining olive oil and cheese. Stir well to incorporate. Add sea salt and pepper to taste. Serves 4.

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