Mushroom Risotto

Source / Author: Hearst Communications, Inc. (Website)

Ingredients:

• 1 ounce dried porcini mushrooms
• 1 1/2 cups hot water
• 4 teaspoons extra-virgin olive oil
• 1 medium leek
• 1 cup short-grain brown rice
• 2 cloves garlic
• 1 tablespoon chopped fresh thyme
• 1/2 cup dry white wine
• 3 cups reduced-sodium chicken broth
• 4 ounces cremini
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 2 teaspoons balsamic vinegar
• 1/4 teaspoon salt
• Freshly ground pepper

Instructions:

1. Combine porcini and hot water in a small bowl. Let stand for 30 minutes. Strain, reserving the liquid. Chop the mushrooms.
2. Preheat oven to 425°F.
3. Heat 2 teaspoons oil in a Dutch oven over medium heat. Add leek and the porcini; cook until tender, 2 to 3 minutes. Add rice, garlic and thyme; stir to coat well.
4. Add wine and cook until almost all evaporated. Add broth and the reserved porcini liquid. Bring to a boil. Cover and transfer to the oven.
5. Bake until the rice is tender but creamy, 40 to 50 minutes.
6. While baking, heat the remaining 2 teaspoons oil in a skillet over medium-high heat. Add cremini and cook until tender and browned, 5 to 7 minutes.
7. When risotto is ready, stir in the cremini, Parmesan, 2 tablespoons parsley, vinegar, salt and pepper. Sprinkle remaining parsley on top.