Farro Mushroom Risotto

2 cups Farro (or use other whole grain- spelt, barley, brown rice)
2 (32 oz.) beef broth
¼ cup butter or margarine
2 tablespoons olive oil
2 (8  oz.) sliced mushrooms
3 shallots, diced
1 Tablespoon Fresh Thyme
¼ cup chopped Fresh Parsley (plus more for garnish)
1 teaspoon salt
¼ teaspoon black pepper
4 oz. soft goat cheese crumbled (optional)

Soak Farro in cold water for 30 minutes. Drain. Set aside. In a lidded pot, heat broth and 2 cups of water.
In a large sauté pan, heat 2 tablespoons of butter and the olive oil over medium high heat. Add mushrooms. Cook 10 minutes, stirring a couple of times. Mix in remaining 2 tablespoons butter, the shallots and thyme. Cook 3 minutes. Stir in drained Farro.

Reduce heat to medium. Pour in ½ cup of the heated broth cook until mostly evaporated. Add remaining broth in ½ cup increments until farro is tender, 30 to 40 minutes. Stir in parsley, salt and pepper. Top with goat cheese and parsley.