Ingredients
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1 ounce dried porcini mushrooms
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1 1/2 cups hot water
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3 teaspoons olive oil
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1 cup brown rice
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1 clove of garlic,finely diced
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2 tablespoon chopped fresh thyme
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2/3 cup white wine
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2 1/2 cups low sodium vegetable broth
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1 cup Porcini mushrooms, cleaned and chopped to desired size
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1/2 cup freshly grated Parmesan cheese
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1/4 cup chopped fresh parsley
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1 teaspoon balsamic vinegar
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1/4 teaspoon salt
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Freshly ground black pepper
1
Combine dried porcini mushrooms and hot water in a bowl and let stand for 30-40 minutes. Strain the mushrooms and save the liquid. Rinse the mushrooms well,drain and chop to desired size. Strain the reserved liquid through a coffee filter or paper towel to remove any particles of dirt.
2.
Preheat oven to 435 degrees F.
3.
Heat 3 teaspoons oil in a oven proof pan over medium-high heat. Add the porcini, cook, stirring often. Add rice, garlic and thyme; stir to coat well. Add wine and cook until almost completely evaporated, 3 to 4 minutes. Add broth and the save the porcini liquid. Bring to a boil. Cover the pan and transfer to the oven.
4.
Bake until the rice is tender,about 35 to 45 minutes. If the risotto seems soupy, place on low heat and simmer for a few minutes, stirring constantly until it reaches the consistency you desire.
5.
When the risotto is ready, stir in the Parmesan, 1/4 cup parsley, vinegar,pepper and salt. Sprinkle the remaining parsley on top and serve while hot.