Mushroom and Asparagus Farrotto with Tarragon

Heat a tablespoon olive oil in a Dutch oven (or a heavy bottom pot) over medium heat. Add mushrooms and sauté, stirring frequently, until nicely browned, 5-6 minutes. Stir in the asparagus, and cook until softened, 5-6 minutes. Place the asparagus and the mushrooms in a bowl, cover with aluminum foil, and set aside. Do not wash the Dutch oven.

In the same Dutch oven, heat the remaining olive oil over medium heat. Add the onion. Cook, stirring occasionally, until translucent 4-5 minutes.

Strain the farro. Add it into the pot and stir until every piece is coated with the juices in the pot.

Raise the heat to medium-high, add the wine, and cook until it is nearly absorbed.

Stir in 2 cups of stock, cover it with the lid, and let it cook for 20 minutes, stirring every 5 minutes or so. At the end of 20 minutes, it will start getting creamy.

Add the rest of the simmering stock, 1-cup at a time, stirring frequently and waiting for each addition to be absorbed before adding more. (This whole process takes close to 30 more minutes.)

Right before pouring the last cup, add the mushroom and asparagus. Stir and cook until most of the juices are absorbed, but it is still moist and creamy.

Stir in the butter, 1/2 cup of the Parmesan cheese, tarragon, and lemon juice. Turn off the heat, put the lid on, and allow it to marinade for 5-10 minutes. Taste for seasoning and add if necessary.

When ready to serve, sprinkle it with tarragon, Parmesan cheese and black pepper.