Step 1

A healthy heaping of Parmesan cheese at the end made the finished farrotto luxuriously creamy. Do not use quick-cooking, presteamed, or pearl farro (read the ingredient list on the package to determine this) in this recipe. Be sure to use a blender in step 1; the farro will not pulse properly in a food processor.

Step 2

Pulse farro in blender until about half of grains are broken into smaller pieces, about 6 pulses.

Step 3

Using highest sauté function, heat 2 tablespoons oil in Instant Pot until shimmering. Add cremini mushrooms, onion, salt, and pepper, partially cover, and cook until mushrooms are softened and have released their liquid, about 5 minutes. Stir in farro, garlic, porcini mushrooms, and thyme and cook until fragrant, about 1 minute. Stir in wine and cook until nearly evaporated, about 30 seconds. Stir in broth.

Step 4

Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 12 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.

Step 5

If necessary adjust consistency with extra hot broth, or continue to cook farrotto, using highest sauté function, stirring frequently, until proper consistency is achieved. (Farrotto should be slightly thickened, and spoon dragged along bottom of multicooker should leave trail that quickly fills in.) Add Parmesan and remaining 1 tablespoon oil and stir vigorously until farrotto becomes creamy. Stir in lemon juice and season with salt and pepper to taste. Sprinkle individual portions with parsley and extra Parmesan, and drizzle with extra oil before serving.