Mushroom Risotto
"Although traditional risottos use refined arborio rice and require constant stirring, you can achieve excellent results with this oven-baked version using short-grain brown rice, taking advantage of its whole-grain benefits...."
INGREDIENTS
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1 ounce dried porcini mushrooms, (1 1/2 cups)
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1 1/2 cups hot water
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4 teaspoons extra-virgin olive oil, divided
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1 medium leek, trimmed, washed (see Tip) and sliced (1 cup)
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1 cup short-grain brown rice, (see Ingredient notes)
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2 cloves garlic, minced
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1 tablespoon chopped fresh thyme, or 1 teaspoon dried
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1/2 cup dry white wine
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3 cups reduced-sodium chicken broth
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4 ounces cremini, or baby bella mushrooms, wiped clean, stemmed and quartered (see Ingredient notes)
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1/2 cup freshly grated Parmesan cheese
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1/4 cup chopped fresh parsley, divided
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2 teaspoons balsamic vinegar
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1/4 teaspoon salt, or to taste
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Freshly ground pepper, to taste
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