• 2 cups dried farro, rinsed
• 2 tablespoons extra virgin olive oil (EVOO)
• 1/3 cup guanciale or good quality bacon, finely diced
• 1 cup butternut squash, cut into 1cm dice
• 1 sweet onion, finely diced
• 1 clove garlic, finely minced
• 2 cups wild mushrooms, coarsely chopped- I like to use oyster mushrooms or maitakes
• 1 tablespoon white wine
• 1 tablespoon champagne vinegar or cider vinegar
• 5 cups mushroom or veggie stock
• 1 tablespoon grassfed butter like Kerrygold
• 1/4 cup finely grated Parmesano Reggiano
• Salt and Pepper to taste

In a large heavy bottomed pot, heat the EVOO over medium high heat and sauté the guanciale or bacon until browned about three minutes. Add the squash and sauté until brown, about two minutes. Add the mushrooms and sauté for another two minutes, then add the onion and garlic and butter and stir thoroughly. Add the rinsed farro and toast for 1 minute before add the vinegar and white wine. Cook for 1 minute and then add the mushroom stock, a little at a time, stirring as you add. As the farro absorbs the liquid, add a little more until completely absorbed and the farro is cooked through to tender, about 20 – 25 minutes. On medium low heat, stir in the cheese until melted and finish with salt and pepper to taste. Serve immediately.

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