This is a great, hearty winter dish. It was inspired by Farro with Mushrooms from Martha Rose Shulman in The New York Times. I made several changes, including adding bacon and adjusting the quantities to my liking. It can be made in advance and rewarmed on the stovetop. Vegetarians can omit the bacon and substitute vegetable stock for the chicken stock. The dried porcini mushroom liquid provides lots of flavor, so try to track some down. (Specialty shops often carry them, although Asian stores usually carry other varieties of dried mushrooms, which can be used.) If you suspect your dried mushrooms may have some grit, after you've soaked them and squeezed them out, you could swish them in a small bowl of water to remove any grit. The liquid could be passed through cheesecloth, to trap any debris. I used thick-cut unsmoked bacon. (Pancetta works well, too.) If using smoked bacon, try to find one that's not too smoky; you don't want to overwhelm the nutty flavor of the farro. Good-quality bacon can be found in natural foods stores, farmers markets, and at butcher shops. Farro can be found in Italian specialty stores and online. It's sometimes available "pearled," but I used whole grain farro for this recipe. (Rustichella brand.) If you use pearled, note that it cooks faster so you'll need to keep an eye on it, and adjust the cooking time. Follow the instructions on the package for using it.