1. Soak the farro in cold water to cover for 20 minutes. Drain and combine with the chicken stock in a medium, heavy saucepan. Bring to a boil over high heat, then cover and reduce the heat to a simmer. Cook until just tender, about 15 to 20 minutes. Drain the farro over a bowl so that you can reserve what's left of the cooking liquid, and set both aside.
2. Rinse the saucepan and add 2 tbsp. of butter and 1 tbsp. of olive oil over medium heat. Add the shallot and cook until translucent, about 3 minutes. Add the wine and simmer until reduced by half, another 5 minutes or so. Add the farro and cook for 2 minutes, stirring occasionally, until heated through. Fold in the Parmesan, adding enough of the reserved chicken stock to get a slightly creamy consistency. Fold in more Parmesan and season with salt and pepper.
3. In a separate sauté pan, using the remaining butter and oil, sauté the mushrooms over high heat until tender and caramelized on the outside. Season with salt and pepper once the mushrooms are cooked.
4. Spoon the risotto into bowls or onto plates and top with mushrooms and a drizzle of truffle oil. Garnish with parsley or chives and serve. Or, cover and reheat gently before serving, adding more liquid as necessary.

Recipe Courtesy of Jamie Gwen, 2012 chefjamie.com