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1
Heat a 3 1/2-quart pan over medium-high heat.
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2
Add 2 tablespoons of the oil and heat for 30 seconds.
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3
Add the mushrooms to the pan and cook, stirring often, until golden brown and all of the water cooks out, 8 to 10 minutes.
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4
Remove the mushrooms to a plate with a slotted spoon.
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5
Add the remaining 2 tablespoons oil and the leeks.
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6
Reduce the heat to medium and cook the leeks, stirring often, until soft and fragrant, about 3 minutes.
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7
Add the garlic and salt and cook 1 more minute.
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8
Add the farro to the pan and stir to coat the grains in the oil and toast slightly, 2 to 3 minutes.
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9
Deglaze with the wine and stir.
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10
Cook the farro, stirring occasionally, until the wine evaporates almost completely, about 8 minutes.
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11
Add the broth in 1-cup increments, cooking until the liquid almost completely evaporates before adding the next increment; this will take about 45 minutes to complete.
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12
Remember to stir often to create a creamy texture.
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13
When the farro is tender and absorbs almost all of the liquid, stir in the mushrooms, Parmigiano-Reggiano, Pecorino Romano and butter.
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14
Continue to stir until the butter is melted in and the mixture is creamy.
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15
Stir in the peas at the last minute and serve.
