• 1 oz mushrooms, porcini, dried about 1 and 1/2 cups
  • 1 1/2 cups water, hot
  • 4 tsp oil, olive, extra-virgin, divided
  • 1 cup(s) leek(s) trimmed, washed and sliced (about 1 medium leek)
  • 1 cup rice, brown, short-grain
  • 2 cloves garlic, minced
  • 1 Tbsp thyme, fresh chopped
  • 1/2 cup wine, dry white
  • 3 cups broth, chicken, less sodium
  • 4 oz mushrooms, cremini wiped clean, stemmed and quartered
  • 1/2 cups cheese, Parmesan
  • 1/4 cups parsley, fresh chopped
  • 2 tsp vinegar, balsamic
  • 1/4 tsp salt
  • pepper, black ground to taste










1. Combine porcini and hot water in a small bowl. Let stand for 30 minutes.
2. 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.
3. Preheat oven to 425 degrees F.
4. Heat 2 tsp 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.
5. 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.
6. While the risotto is baking, heat the remaining 2 tsp oil in a nonstick skillet over medium-high heat. Add cremini and cook, stirring occasionally, until tender and browned, 5 to 7 minutes.
7. When the risotto is ready, stir in the cremini, Parmesan, 2 Tbsp parsley, vinegar, salt and pepper. Sprinkle the remaining parsley on top and serve immediately.
Recipe courtesy of
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