Wild Mushroom and Sun-Dried Tomato Farrotto (Farro Risotto)

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1 cup farro

2 tablespoons unsalted butter 

2 tablespoons extra-virgin olive oil 

3 cups assorted wild mushrooms (cremini, shiitake, oyster, wood ear), cleaned and roughly chopped 

2 cloves garlic, minced 

1 shallot, finely diced 

1/2 cup dry white wine 

6 cups (1 1/2 quarts) low-sodium chicken stock, warmed 

1/2 cup diced rehydrated sun-dried tomatoes 

Kosher salt and freshly ground black pepper 

Kosher salt and freshly ground black pepper

1/2 cup finely grated Parmesan

1/2 cup sour cream 

3 tablespoons chopped fresh flat-leaf parsley