Farro Risotto With Mushrooms

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1 cup dried wild mushroom blend (about 1 ounce)

5 1/2 cups Mushroom Stock

2 tablespoons extra-virgin olive oil

1 1/2 cups uncooked farro

1/2 cup finely chopped onion

2 garlic cloves, minced

6 cups sliced cremini mushrooms (about 1 pound)

3/4 teaspoon salt, divided

1/2 cup dry white wine

1 teaspoon chopped fresh thyme

1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese

1/4 cup chopped fresh flat-leaf parsley

1/2 teaspoon freshly ground black pepper

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