Farro With Porcini, Chanterelles & Mascarpone

Carefully pour the porcini water into a pot, leaving any sediment behind. Add a pinch of salt to the water and bring it to a boil. Stir in the farro, then lower the heat to a simmer.

Let it cook until the water is absorbed, which usually takes about 40 minutes. The farro should be al dente but still tender; you can always add a splash more water if you prefer it softer, or cook it a little longer until it reaches your desired texture.