Farro Risotto with Rosemary Chicken

• 2 ½ oz Parmesan cheese, cut into pieces
• 2 - 3 dried porcini mushrooms

Poaching Chicken

• 4 oz yellow onions, cut into pieces
• 1 garlic clove
• 1 sprig rosemary, leaves only
• ½ tsp salt
• 1 lemon
• 16 oz chicken breast, skinless, boneless
• 35 oz water

Risotto

• 4 oz yellow onions, cut into pieces
• 3 garlic cloves
• 1 sprig rosemary, leaves only, plus extra to garnish
• 1 ½ oz unsalted butter, cubed, divided
• ½ oz extra virgin olive oil
• 9 oz farro
• 3 ½ oz dry white wine
• 16 oz chicken stock
• ½ tsp salt
• 4 oz kale, stems removed, cut into strips (½ in.), (approx. 1 bunch)