Farro Risotto with Braised Fennel and Wild Mushrooms

Name: 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)

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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)