Mushroom and Asparagus Farrotto

Ingredients

• 6 cups (48 fl. oz./1.5 l) chicken or vegetable stock
• 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
• 6 oz. (185 g) shiitake mushrooms, stemmed and thinly sliced
• 1 tsp. chopped fresh thyme
• 6 to 8 large asparagus spears or 1 bunch pencil-thin asparagus, ends trimmed, stalks cut into 1-inch (2.5-cm) pieces
• Kosher salt and freshly ground pepper
• 1 Spanish onion, finely diced
• 3 garlic cloves, chopped into a fine paste with 1/4 tsp. kosher salt
• 1 1/2 cups (10 3/4 oz./340 g) farro, soaked for at least 2 hours or up to overnight, then drained
• 1 cup (8 fl. oz./250 ml) dry white wine
• 1 Tbs. unsalted butter
• 1/2 cup (2 oz./60 g) grated Parmesan cheese, plus more for serving (optional)
• Zest and juice of 1/2 lemon
• 1 Tbs. chopped fresh chervil

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