Ingredients
Ingredients
U.S. Metric Conversion chart
1 ounce(s) dried porcini mushrooms (1 1/2 cups)
1 1/2 cup(s) hot water
4 teaspoon(s) extra-virgin olive oil, divided
1 medium leek, trimmed, washed, and sliced (1 cup)
1 cup(s) short-grain brown rice
2 clove(s) garlic, minced
1 tablespoon(s) chopped fresh thyme, or 1 teaspoon dried
1/2 cup(s) dry white wine
3 cup(s) reduced-sodium chicken broth
4 ounce(s) cremini or baby bella mushrooms, wiped clean, stemmed, and sliced
1/2 cup(s) freshly grated Parmesan cheese
1/4 cup(s) chopped fresh parsley, divided
2 teaspoon(s) balsamic vinegar
1/4 teaspoon(s) salt, or to taste
Freshly ground pepper, to taste
Preparation
Directions
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. Preheat oven to 425 degrees F. 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. 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. 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. 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. Tips & Techniques
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.
Nutrition Bonus: Iron (20% daily value), Fiber (18% dv), Calcium (15% dv).
