Farro Risotto Farrotto with Radicchio and Bacon

Ingredients

• 3/4 ounce (20g) dried mushrooms
• 3/4 cup (180ml) hot water
• 1 cup (200g) farro or wheat berries ((petit épeautre, in France))
• olive oil
• 4 strips bacon (diced (you can use thick- or thin-cut))
• 3 to 4 cups (100-120g) coarsely chopped radicchio
• 4 small shallots (peeled and minced)
• 2 cloves garlic (peeled and minced)
• kosher or sea salt
• 2 tablespoons butter (salted or unsalted)
• 2/3 cup (160ml) dry white wine
• 1 cup (90g/3ounces) grated Parmesan cheese (plus additional for serving)
• 2 branches fresh thyme (plus 2 teaspoons minced fresh thyme)
• 4 cups (1l) chicken or vegetable stock
• additional fresh herbs (chopped, for garnish, such as thyme, chives or parsley)

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