In a medium pot (large pot for 4 servings), combine farro, 3½ cups water (6 cups for 4), and a big pinch of salt. Bring to a boil and cook, uncovered, until farro is tender, 25-30 minutes. TIP: If you end up with any excess water, simply pour it out. Alternatively, if water evaporates before farro is done, add a splash of water.

Wash and dry produce.

Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!).

Heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms and season with salt and pepper. Cook, stirring occasionally, until browned and tender, 5-7 minutes. Turn off heat; transfer to a plate. Wipe out pan.

Meanwhile, halve, peel, and finely chop onion. Mince or grate garlic. Pick sage leaves from stems; thinly slice half the leaves and finely chop remaining half.

Melt 1 TBSP butter (2 TBSP for 4 servings) in a second large pan over medium-high heat. Add panko and season with salt and pepper. Cook, stirring, until golden brown and toasted, 3-4 minutes. Transfer to a plate.

Heat a drizzle of olive oil in pan used for mushrooms over medium heat. Add onion and a big pinch of salt. Cook, stirring, until onion is softened, 3-5 minutes (reduce heat to medium low if onion begins to brown).

Stir in garlic and chopped sage (add another drizzle of olive oil if pan seems dry). Cook, stirring, until fragrant, 1-2 minutes.

Once farro is done cooking, stir cooked farro and half the mushrooms into pan with onion.

Increase heat under pan to medium high. Stir in stock concentrates, cheese roux, and ½ cup water (¾ cup for 4 servings). Cook, stirring, until thickened, 1-2 minutes.

Remove from heat. Stir in cream cheese, sour cream, half the Parmesan, and 1 TBSP butter (2 TBSP for 4). (Add a splash of water if farrotto seems too thick.) Season with salt and pepper.

Divide farrotto between bowls. Top with remaining mushrooms and remaining Parmesan. Sprinkle with toasted panko and as much sliced sage as you like. Serve.