Mushroom Risotto

Made it,
Loved it.

Serving size 4

Prep Time

Total Time 1HR20MIN

Ingredients

1 oz dried porcini mushrooms (1 1/2 cup)
1 ½ cup hot water
4 tsp extra-virgin olive oil, divided
1 medium leek, trimmed, washed (see tip) and sliced (1 cup)
1 cup short-grain brown rice (see ingredient notes)
2 cloves garlic, minced
1 Tbsp chopped fresh thyme or 1 teaspoon dried
½ cup dry white wine
3 cup reduced-sodium chicken broth
4 oz cremini or baby bella mushrooms, wiped clean, stemmed and quartered (see ingredient notes)
½ cup freshly grated parmesan cheese
¼ cup chopped fresh parsley, divided
2 tsp balsamic vinegar
¼ tsp salt, or to taste
freshly ground pepper to taste

Directions

1. Combine porcini and hot water in a small bowl. Let stand for 30 minutes. Strain, reserving the liquid. Rinse the mushrooms well under cool water; drain and chop finely. Strain the reserved liquid through a coffee filter or paper towel to remove any sand or dirt.

2. Preheat oven to 425 degrees F.

3. Heat 2 teaspoons oil in a Dutch oven or large ovenproof high-sided skillet over medium heat. Add leek and the porcini; cook, stirring often, until the leek is tender, 2 to 3 minutes. Add rice, garlic and thyme; stir to coat well. Add wine and cook until almost all evaporated, 2 to 4 minutes. Add broth and the reserved porcini liquid. Bring to a boil. Cover the pan and transfer to the oven.

4. Bake until the rice is just tender but still has a little resistance and a creamy consistency, 40 to 50 minutes. If the risotto seems soupy, place it on the stovetop over medium heat and simmer for a few minutes, stirring, until it reaches the desired consistency.

5. While the risotto is baking, heat the remaining 2 teaspoons oil in a nonstick skillet over medium-high heat. Add cremini and cook, stirring occasionally, until tender and browned, 5 to 7 minutes.

6. When the risotto is ready, stir in the cremini, Parmesan, 2 tablespoons parsley, vinegar, salt and pepper. Sprinkle the remaining parsley on top and serve immediately.

Tip: To clean leeks: Trim and discard coarse green tops. Split leeks lengthwise with a sharp knife, beginning about 1 inch from the root end and cutting toward the green end. Leave root end attached. Swish leeks repeatedly in a basin of cold water to remove grit. Alternatively, trim roots and ragged tops. Slice leeks and place in plenty of water, then drain. Repeat a few times. The slices do not absorb water or lose flavor and the process is faster.

Ingredient notes: Use short-grain brown rice, available in natural-foods stores and large supermarkets, to achieve the characteristic creamy risotto texture.

Cremini mushrooms (sometimes called baby bella mushrooms) are a strain of button mushrooms prized for their dark hue, firm texture and rich flavor.