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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

Description

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.

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