Mushroom Risotto

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Mushroom Risotto

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.

Serves 4

Prep Time 20 min

Total Time 80 min.

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 (see Tip) and sliced (1 cup)
  • 1 cup short-grain brown rice, (see Ingredient notes)
  • 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 (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 pepper, to taste

Cooking Directions

Step 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.

Step 2

Preheat oven to 425 degrees F.

Step 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.

Step 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.

Step 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.

Step 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.


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