Prepare the mushrooms: Heat 30g (2 tbsp) of butter and 15ml (1 tbsp) of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the sliced wild mushrooms in a single layer (you may need to do this in batches to avoid overcrowding the pan, which would steam them instead of searing). Cook for 5-7 minutes without stirring, until deeply browned on one side. Stir and continue cooking for another 3-5 minutes until tender and browned all over. Season with salt and pepper. Remove the mushrooms from the pot and set aside.

Sauté the aromatics: Add the remaining 30g (2 tbsp) of butter and 15ml (1 tbsp) of olive oil to the same pot over medium heat. Add the minced shallots and cook, stirring occasionally, for 4-5 minutes until softened and translucent. Add the minced garlic and fresh thyme leaves and cook for another minute until fragrant, being careful not to burn the garlic.

Toast the farro: Add the rinsed pearled farro to the pot with the shallots and garlic. Stir well to coat the grains in the fat. Toast the farro for 2-3 minutes, stirring constantly, until it smells slightly nutty and the edges of the grains appear slightly translucent.

Deglaze with wine: Pour in the dry white wine. Stir continuously, scraping up any browned bits from the bottom of the pot, until the wine has almost completely evaporated. This process helps to lift flavor from the pan.

Begin adding broth: Add about 240ml (1 cup) of the warmed vegetable broth to the pot. Stir well, bringing it to a gentle simmer. Reduce the heat to medium-low, so the farro is just bubbling gently.

Cook the farro risotto: Continue to cook the farro, stirring frequently, adding the warmed broth one ladleful (about 240ml or 1 cup) at a time. Allow each addition of broth to be almost fully absorbed before adding the next. This gradual process is key to achieving a creamy texture, similar to traditional risotto. Continue this for approximately 30-40 minutes, or until the farro is tender but still has a slight chew (al dente). You may not need all the broth, or you might need a little extra warm water if you run out.

Finish the risotto: Once the farro is cooked to your desired tenderness and the mixture is creamy, stir in the reserved sautéed mushrooms. Cook for another 2-3 minutes to heat the mushrooms through.

Add cheese and season: Remove the pot from the heat. Stir in the grated Parmesan cheese and the remaining fresh thyme leaves. Stir vigorously for about 30 seconds to emulsify the cheese and create an even creamier texture. Taste and adjust seasoning with salt and freshly ground black pepper as needed. The risotto should be creamy and flow slightly when spooned onto a plate.

Serve: Ladle the wild mushroom farro risotto into warm bowls. Garnish with chopped fresh parsley and an extra sprinkle of Parmesan cheese. Serve immediately.