Farro Risotto with Mushrooms

INGREDIENTS

1 cup

dried wild mushroom blend (about 1 ounce)

5 1/2 cups

Mushroom Stock

2 tbsp

extra-virgin olive oil

1 1/2 cups

uncooked farro

1/2 cup

finely chopped onion

garlic cloves, minced

6 cups

sliced cremini mushrooms (about 1 pound)

3/4 tsp

salt, divided

1/2 cup

dry white wine

1 tsp

chopped fresh thyme

1/4 cup

grated fresh Parmigiano-Reggiano cheese

1/4 cup

chopped fresh flat-leaf parsley

1/2 tsp

freshly ground black pepper