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
Mushroom Risotto - The Huffington Post
Kitchen Daily
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