In a small pot add the chicken stock and bring to a simmer.
In a dutch oven or large skillet add the butter and set to medium heat. Once hot toss in the diced onion and saute down for 5 minutes then add in salt, pepper and fresh thyme then garlic and sliced mushrooms and stir and cook for another 5-7 minutes.
Add in the farro and stir together then add in the wine and cook until the wine has absorbed.
Add the hot chicken stock to the rice, stir, bring to a boil then turn to low and simmer for 40-45 minutes until farro is soft and cooked and liquid has evaporated. Stir often. Take the lid off for the last 10 minutes.
Add in the grated parmesan cheese, salt and pepper and stir. Taste to see if it needs more salt.
Remove from heat and let sit and thicken up a little more before serving.
Plate and garnish more black pepper, fresh thyme and parsley.