In a large deep pot, heat the olive oil and butter over medium heat. Add the shallots and cook, stirring for one minute.  Add the mushrooms and continue to cook about 5 minutes until mushrooms are soft.

Add the farro and stir, coating with oils and toasting a bit for about 3 minutes.  Stir in white wine and cook until liquid evaporates.

Gradually add the stock 1 cup at a time, stirring frequently until all the liquid has absorbed and the risotto is your desired texture — a bit chewy, but also creamy. adjust salt and pepper to taste, mix in pecorino and enjoy.

As seen in Joy of Kosher with Jamie Geller Magazine (Shavuot 2013) - Subscribe Now.