In a medium bowl, soak the emmer in 4 cups of water for 30 minutes and then drain.
Warm the broth in a small stockpot over low heat.
In a deep frying pan, heat the oil over medium heat. Add the shallots and cook until softened, about 2 minutes.
Add the drained emmer and cook, stirring constantly until toasted, about 3 minutes.
Add the wine and stir until evaporated.
Add 1/2 cup of the broth and stir until completely absorbed.
Continue adding the remaining broth, 1/2 cup at a time, until the farro is creamy and cooked through, about 45 minutes.
While the risotto is cooking, heat the butter in a small sauté pan over low heat. When melted, add the garlic and stir for two minutes being careful to keep it from turning brown.
Add the sliced mushrooms and cook until they release their liquid, about five minutes.
Add the greens and cook until wilted. Set aside until the risotto is ready.
Take the risotto off the heat and stir in the mushrooms and spinach. Add salt and pepper, divide the mixture in four bowls and serve warm. If desired, top each bowl evenly with toasted breadcrumbs. Pair with your favorite Finger Lakes dry Riesling.