Sweat the onion in the oil in a heavy-bottomed pan until translucent. While the onion is cooking, soak the porcini for a few minutes in some of the warm stock.

Add the farro and the porcini to the onions and stir to coat. Gradually add the simmering stock and cook as you would a risotto. Taste and adjust the salt as you go. Depending on your pot and your burner, it should take 20-30 minutes for the farro to become tender, while retaining a slightly nutty character. You may not need all the chicken stock.

Serve very hot, drizzled with the extra virgin olive oil. If you have a bit of fresh black truffle, this is a wonderful dish to use it in-dice it and stir it in halfway through.