In a sauté pan over low heat, warm 2 T. olive oil. Add Cippolini onions and six rosemary leaves. Cook until just tender with no color. Set aside.

Meanwhile, simmer chicken stock.

In a stockpot over medium heat, add remaining oil, leeks and salt. Cook, stirring often until tender and translucent. Add porcini, if using fresh. Otherwise, add farro and stir until toasty and fragrant. Add 2 cups of chicken stock and continue stirring. Taste for tenderness of farro. When farrotto is 3/4 cooked, add Cippolini mixture, remaining rosemary, and dried porcini. Continue adding stock to farro until desired tenderness is reached. Taste for salt and pepper.