1 fennel bulb
1 cup heavy cream
1/2 cup white wine
Grind some of the following cheeses to make a cup of shredded cheese
1 cup farro
2 cups water and 1 cup chicken stock
Rinse the farro and then put it on the stove with one cup water. Start adding more liquid as it starts boiling.
In a pan melt the butter and add some olive oil. Drop in the mushrooms sliced. As they wilt and soften, add the leek and the fennel, both thinly sliced. Cover them and let them simmer. Add spices salt and pepper.
Add the wine. Cover and simmer some more.
After about 3 min, add the cream.
Stir in the boiled farro which by now should have absorbed most of the liquid. Incorporate all together. Let it simmer for another 5 min.
Turn the oven on broil 400F to warm up.
Throw the cheese on top and move the pan from the stove to the oven.
Let the broiler melt the cheese. 15 min tops
Serve with a simple spinach salad with lemon dressing.