Brown the mushrooms

• Heat the olive oil in a very hot pan and add the sliced mushrooms.
• Season with salt, black pepper, garlic powder and onion powder.
• Cook until golden and the moisture has fully evaporated.

Add the aromatics

• Add the diced onion and minced garlic to the pan.
• Cook until softened and a nice fond forms on the bottom.

Toast the farro

• Add the butter and the farro.
• Toast, stirring, until the grains smell nutty.

Simmer the farrotto

• Pour in most of the hot broth, scraping up the browned bits.
• Add the thyme, cover and simmer, stirring occasionally and adding more broth as needed, until the farro is tender but still chewy.

Add beans and kale

• Stir in the drained white beans and the ribboned kale.
• Cook until the kale is wilted and the beans are heated through.

Finish and serve

• Off the heat, stir in the grated parmesan and a splash of cream.
• Finish with olive oil, lots of black pepper and more parmesan.