Slow Cooker Mushroom Farrotto with Gremolata

Ingredients

3 1/2 cups vegetable broth (preferably homemade)
1 ounce dried porcini mushrooms
1 pound cremini mushrooms, halved (or quartered if large)
1 1/2 cups whole farro
2 small or 1 large leek, white and green parts only, halved and thinly sliced
1 Parmesan rind plus 1/3 cup freshly grated Parmesan, plus extra for serving
2 bay leaves
Pinch of freshly ground nutmeg
Salt and black pepper, to taste
1-2 tablespoons unsalted butter, cut into pieces (the more you add, the richer it will taste)
For the gremolata:
1/2 cup parsley, minced
2 garlic cloves, minced
3 teaspoons lemon zest (about 3 lemons worth), minced

Directions

Bring a cup of the vegetable broth to a boil and soak the dried porcinis in the hot broth for about 10 minutes. Drain the porcinis and reserve the soaking liquid. Finely chop the soaked mushrooms.

Combine the chopped porcinis, creminis, farro, leek, Parmesan rind, bay leaves, nutmeg, a generous pinch of salt, and a little bit of black pepper in a slow cooker. Pour in the porcini soaking liquid, being sure to not pour in any grit that may have settled to the bottom.

Cover and cook on high for 3-4 hours, or until the farro is cooked but still retains some bite. If you are around while it is cooking, test for seasoning about halfway through and adjust as necessary.

At some point before serving, combine the gremolata ingredients and set aside.

When ready to serve, discard the Parmesan rind and bay leaf. Add the butter and grated Parmesan. Serve the farrotto with the gremolata and additional Parmsan sprinkled on top.