Bring the broth, farro, and a pinch of salt to a boil in a large saucepan over high heat. Turn the heat down to low, cover, and simmer until the farro is tender but still has a distinct chew, about 20 to 25 minutes.

Heat the oil in a Dutch oven over medium-high heat until it shimmers. Add the portobellos and assorted mushrooms and cook, stirring occasionally, until the mushrooms have released their liquid and are beginning to brown, about 10 to 12 minutes.

Stir in the onion and minced porcini. Cook until the onion is softened and translucent, about 5 minutes.

Add the garlic and thyme and cook until fragrant.

Pour in the Madeira and cook while scraping up any browned bits from the bottom of the pot until the liquid has mostly evaporated.

Stir in the cooked farro with any remaining broth and the tomatoes. Simmer for about 5 minutes to allow the flavors to meld.

Stir in the parsley and season with salt and pepper to taste. Serve warm, drizzled with a little balsamic vinegar if using.