2 tablespoons extra virgin olive oil, divided
2 cloves garlic, minced
1 shallots, finely sliced
1 cup farro
2 cups low-sodium chicken or vegetable broth
2 cups mixed cremini and chanterelle mushrooms
3-4 sprigs of fresh thyme
1/2 to 1 teaspoon black truffle oil
1/2 cup finely grated parmesan or pecorino Romano cheese
salt and fresh cracked pepper to taste
Preheat oven to 375F.
In a heavy-bottomed sauce pan or Dutch oven, heat 1 tablespoon olive oil over medium heat and saute garlic and shallots for 1 minute. Add in farro and cook until fragrant, about 2 minutes.
Pour broth into pan and increase heat to medium-high. Cover and allow to cook about 25-30 minutes, until farro is tender but toothsome.
While farro is cooking, toss mushrooms with remaining olive oil, thyme and a pinch of salt. Roast on a baking sheet for 15 minutes.
Add mushrooms to farro and mix in truffle oil, cheese, pepper and additional salt if needed.
