This Hearty Vegetarian Main Is Perfect for Risotto Lovers

Name: This Hearty Vegetarian Main Is Perfect for Risotto Lovers
Ingredients: 3/4 ounce (21g) dried porcini mushrooms; 1 cup (237ml) boiling water; 3 tablespoons chopped sun-dried tomatoes packed in oil (about 2 ounces; 56g), plus 3 tablespoons (45ml) oil from jar, divided; 12 ounces (340g) mixed mushrooms, such as cremini, white button, portobello, oyster, shiitake, and/or maitake, cleaned (see notes); Kosher salt; 1 tablespoon (15ml) extra virgin olive oil; 1/2 yellow onion (4 ounces; 113g), finely minced; 2 medium cloves garlic, finely minced or grated on a Microplane; 1 teaspoon minced fresh thyme leaves; 1 1/2 cups pearled farro (10 ounces; 280g); 1/2 cup (120ml) dry white wine; 1 1/2 quarts (1.4L) hot homemade chicken or vegetable stock or low-sodium store-bought chicken broth, plus more as needed; 1/2 cup finely grated Parmigiano-Reggiano cheese (1 ounce; 28g); 4 tablespoons (60g) cold unsalted butter, cubed; 2 tablespoons minced fresh chives; 2 teaspoons (10ml) sherry vinegar