Farro Risotto with Braised Fennel and Wild Mushrooms

Ingredients

• 2 tbsp olive oil, separated
• 1 cup farro, cooked per package instructions (it will yield about 3 cups in the end)
• 4 small organic eggs
• 1 medium shallot, minced
• 2 garlic cloves, minced
• 1 medium fennel bulb, green tops removed, Halve bulbs lengthwise; slice lengthwise into ½-inch-thick pieces.
• ½ lb mixed mushrooms: Shiitake, Oyster, porcini, maitake varieties
• ½ cup dry white wine
• 1½ cups mushroom or vegetable stock
• 1 tsp Healthy On You® 'Cini in a Bottle sea salt, separated
• ¼ cup shredded Parmesan cheese
• ½ cup half n' half cream (optional)