Mushroom Stock

6cups water
2 cup dried porcini
Combine both ingredients and Simmer for 30 minutes and strain.

Wild Mushroom Farrotto  
Serves 6 to 8 people

2 cups faro
5 cups mushroom stock
4 tbsp butter
1 small onion minced
4 cloves garlic minced bring to a boil.
1 fresh bay leaf
1 sprig of thyme
4 cups mixed mushroom ( shiitake, crimini , oyster, king oyster, porcini, chanterelle.)
1 medium butternut squash medium dice
6 sage leaves , chopped
2 tbsp truffle butter ( use regular butter if not available).
1 tsp truffle oil
2 tbsp grated pecorino or reggiano parmesan

1. First make your mushroom stock and keep warm
2. Saute onion and garlic in 2 tbsp of butter, until transluscent not brown.
3. Add faro and toast for 2 minutes . then add your mushroom stock, bay leaf and thyme. Add your stock 1 cup at a time, reserve 1 cup for later. Cook the farro on medium heat so it does not burn or absorb the stock to quickly. Cook the farro until al dente , set aside and cool.
4. Clean the mushrooms and remove the stems from the shiitake mushroom. Slice the mushrooms and sauté in butter until golden brown, season with salt & pepper .Drain on a paper towel and set aside.
5. Saute the butternut squash in butter on low heat until soft and set aside.
6. In a large sauce pan add the faro, mushrooms, squash . Slowly add your remaining stock, when the faro is tight but not dry add the truffle butter, sage, salt and pepper. Taste the faro before plating and add more seasoning if necessary. Spoon the faro in to bowls and garnish with truffle oil and cheese.