Farroto
3 1/2 cups vegetable broth (preferably homemade)
1 ounce dried porcini mushrooms
1 pound cremini mushrooms, halved (or quartered if large)
1 1/2 cups whole farro
2 small or 1 large leek, white and green parts only, halved and thinly sliced
1 Parmesan rind plus 1/3 cup freshly grated Parmesan, plus extra for serving
2 bay leaves
Pinch of freshly ground nutmeg
Salt and black pepper, to taste
1-2 tablespoons unsalted butter, cut into pieces (the more you add, the richer it will taste)

Gremolata
1/2 cup parsley, minced
2 garlic cloves, minced
3 teaspoons lemon zest (about 3 lemons worth), minced