A delicious take one classic risotto made with farro, French lentils, mushrooms and truffle.
If using dried mushrooms, reconstitute them in hot water for about 20 minutes, until softened.
Heat the chicken broth over low heat in a saucepan.
In a large dutch oven, heat the extra virgin olive oil over medium heat and add the mushrooms and cook for about 10 minutes, until browned and cooked through. Remove and set aside on a plate.
In the same dutch oven, add an additional drizzle of oil if needed, then add the shallot and cook over medium-low heat for 2 to 3 minutes, until softened. Add the garlic and cook for one minute more. Then add the farro and lentils and stir, cook for one more minute. Deglaze the pan with the white wine and let it simmer until it reduces and the wine is almost all gone.
Add the chicken broth and place a lid on the pot to cook for 15 minutes. Remove the lid, stir, and then place the lid back on for another 15 minutes. At this point, most of the liquid should be reduced. Remove the lid and let it sit on low heat for an additional 8 to 10 minutes (this helps it to thicken).
Add in the sea salt, ghee, parmesan and truffle oil and stir. Plate the risotto and add parsley and additional parmesan (if desired) on top.