Add 2 tablespoons of the olive oil to a large skillet or frying pan and bring to medium high heat, add shallots and onions and cook until translucent (about 2-3 minutes). Add farro & mushrooms, stir to coat farro and mushrooms with oil.

Increase the heat to HI; add white wine.  Let farro and mushrooms absorb the wine while the wine cooks off (2-4 minutes). Reduce heat back to med high.

Add half the stock.  As the farro absorbs the stock, continue adding stock gradually. Stir constantly.

Begin to ladle the rest of the broth, stirring it into the farro.

Continue to cook the farro for about 20 to 25 minutes or until just about finished. Reduce the heat to low.

Stir in butter and Parmesan cheese; gently stir together.

Season with salt and pepper to taste and add the 2 tsp. of lemon juice. Cook for another five minutes or until the farro is cooked but still remains a little chewy to the bite (al dente).

Serve in individual bowls, offering additional grated Pecorino Romano cheese (or Parmesan cheese) for topping., a sprinkle of fresh chopped parsley, and cracked black pepper.

TIP: process goes quicker if your stock is heated ahead of time.