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Mushroom Risotto

http://www.eatingwell.com/recipes/mushroom_risotto.html

From EatingWell:  Winter 2003, The Essential EatingWell Cookbook (2004)

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.

4 servings, about 1 cup each | Active Time: 20 minutes | Total Time: 1 hour 20 minutes

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

Preparation

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.
2. Preheat oven to 425 degrees F.
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.
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.
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.
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.

Nutrition

Per serving : 350 Calories; 9 g Fat; 3 g Sat; 4 g Mono; 13 mg Cholesterol; 49 g Carbohydrates; 14 g Protein; 4 g Fiber; 419 mg Sodium; 338 mg Potassium

3 Carbohydrate Serving

Exchanges: 3 1/2 starch, 1 1/2 vegetable, 1/2 medium-fat meat, 1 fat

Tips & Notes

• Tip: To clean leeks: Trim and discard coarse green tops. Split leeks lengthwise with a sharp knife, beginning about 1 inch from the root end and cutting toward the green end. Leave root end attached. Swish leeks repeatedly in a basin of cold water to remove grit. Alternatively, trim roots and ragged tops. Slice leeks and place in plenty of water, then drain. Repeat a few times. The slices do not absorb water or lose flavor and the process is faster.
• Ingredient notes: Use short-grain brown rice, available in natural-foods stores and large supermarkets, to achieve the characteristic creamy risotto texture.
• Cremini mushrooms (sometimes called baby bella mushrooms) are a strain of button mushrooms prized for their dark hue, firm texture and rich flavor.