1.INGREDIENTS

-1 ounce dried porcini mushrooms
-1 1/2 cups hot water
-4 teaspoons extra-virgin olive oil, divided
-1 medium leek, trimmed, washed (see Tip) and sliced
-1 cup short-grain brown rice (see Ingredient notes)
-2 cloves garlic, minced
-1 tablespoon chopped fresh thyme
-1/2 cup dry white wine
-3 cups reduced-sodium chicken broth
-4 ounces cremini or baby bella mushrooms, wiped clean, stemmed and quartered (see Ingredient notes)
-1/2 cup freshly grated Parmesan cheese
-1/4 cup chopped fresh parsley, divided
-2 teaspoons balsamic vinegar
-1/4 teaspoon salt, or to taste
-Freshly ground black pepper to taste

2.COOKING 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.

Yield: 4 servings

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