Farro advice

I'm making dinner tonight and I'm serving farro with it. I've read several recipes, some say you must soak the grain before cooking it, some don't. The package that I bought said to soak it for 8 hours then cook it for 30 minutes. Well, I'm at 8 hours now and the farro is quite soft. It definately needs some cooking as there is still a bit of bite to the grain, but it seems to me that 30 minutes will be far too long. I'd hate for it to turn into mush.
Does anyone have any experince with this?

Thanks in advance for your tips.

I've never soaked farro. I always poured it into boiling water and cooked until it was done to my liking. 30 minutes sounds about right for non-soaked farro. Given the fact that it's softened, it might not take long at all.

To my taste, it should have integrity and not be mushy, so I'd keep an eye that it doesn't soften too much.

The challenge in answering this question is that unless you bought farro imported from Italy - where it is strictly regulated -there is a good chance it is not really farro. Most of the stuff sold as farro in this country is not, and the grain (spelt, or whatever) they call farro typically does not require soaking. But real farro does, unless you plan to cook it for a very, very long time.