pat's Recipe

Mushroom Risotto

Category: Rice/grain

Ingredients
1 ounce dried porcini mushrooms, (1-1/2 cups)
1-1/2 cups hot water
4 teaspoons extra-virgin olive oil, divided
1 medium leek, trimmed, washed and sliced (1 cup)
1 cup short-grain brown rice
2 cloves garlic, minced
1 tablespoon chopped fresh thyme, or 1 teaspoon dried
1/2 cup dry white wine
3 cups reduced-sodium chicken broth
4 ounces cremini, or baby bella mushrooms, wiped clean, stemmed and quartered
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 pepper, to taste

Preparation
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, 2-4 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, 40-50 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, 5-7 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.

Serves 4.