Add the dried mushrooms to a small dish and pour the boiling water over, press the mushrooms down with a fork so they are completely immersed. Allow the dried mushrooms to rehydrate for 15 minutes. Drain them through a fine mesh strainer and reserve the soaking water. Chop the mushrooms when cool enough to handle, place on a small plate and reserve.

In a Dutch oven or large, heavy-bottomed pot with a lid, over medium-high heat, add 2 tablespoons of the olive oil and when it is warm add the whole-grains of farro. Stir the farro, coating them with the oil and allow them to gently toast while continuing to stir. About 1-3 minutes, the toasting adds to the nutty flavor of the risotto.

Add the wine and cook for another 30 seconds or so to burn off the alcohol, then add the chicken broth, red pepper flakes, the reserved Porcini-soaking water and the chopped rehydrated Porcini mushrooms. Bring the pot to a boil, cover with the lid and reduce the heat to a simmer. Cook for 60 minutes until the water has been absorbed and the farro grains are easy to bite when tested. They should be somewhat firm and chewy but not hard.

Meanwhile: In a large skillet set over medium-high, heat the remaining 2 tablespoons of oil and add the sliced Crimini mushrooms, stirring to coat them well and cook until soft and slightly golden. Add the chopped garlic and cook 30 seconds until fragrant. Add the leeks and chopped oregano and cook until the leeks are softened, stirring frequently.

When the farro has cooked to your taste preference, remove it from the heat, (if necessary drain any excess water with a fine mesh strainer), add the cooked mushrooms-leek mixture and mix with the farro. Stir in the ricotta and Parmesan cheeses and transfer the mix to a serving dish. Sprinkle with the chopped parsley and serve.