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1
Preheat the oven to 400F.
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2
Spray a 9 x 13-inch baking dish with cooking spray.
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3
For the sauce: In a 2-quart saucepan, melt the butter over medium heat.
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4
Add the flour and whisk until smooth.
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5
Gradually add the warm milk, whisking constantly to prevent lumps.
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6
Simmer over medium heat, whisking constantly, until the sauce is thick and smooth, about 8 minutes (do not allow the mixture to boil).
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7
Remove from the heat and season with salt and pepper.
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8
For the farro: In an 8-quart stockpot, bring the chicken broth to a boil over medium-high heat.
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9
Add the farro, lower the heat, and simmer, stirring occasionally, until tender, about 25 minutes.
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10
Drain if necessary.
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11
In a large skillet, heat the oil over medium-high heat.
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12
Add the mushrooms and season with salt and pepper.
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13
Cook the mushrooms, stirring occasionally, for 8 minutes or until tender.
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14
Add the tomatoes to the pan and cook for 2 to 3 minutes, until tender.
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15
In a large bowl, combine the Parmesan cheese, Gruyere cheese, Fontina cheese, and thyme.
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16
Remove 1/2 cup of the mixture and set aside.
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17
Add the cooked farro, sauce, and mushroom mixture to the cheeses.
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18
Stir until combined.
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19
Season with salt and pepper.
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20
Pour the mixture into the prepared baking dish and sprinkle with the 1/2 cup reserved cheese mixture.
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21
Sprinkle the top with bread crumbs and drizzle with olive oil.
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22
Bake until the top is golden brown and forms a crust, 25 to 30 minutes.
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23
Remove from the oven and let stand for 5 minutes before serving.
