MUSHROOM BROWN RICE RISOTTO

SERVES 2 PREP 5 MINS COOK 55 MINS + STANDING COST $$$$$

F 20g dried porcini or mixed mushrooms F 7 cups water F 1 small leek, thinly sliced F 1 garlic clove, crushed F 1/ 3 cup Doongara low-gi brown rice F 2 tbsp finely grated pecorino F 2 tsp rice bran oil F 75g oyster mushrooms, thinly sliced F 75g Swiss brown mushrooms, thinly sliced F ½ tsp finely chopped thyme, plus 1 tsp extra leaves F 1 tsp lemon juice

1 Combine dried mushrooms and 6½ cups water in a medium saucepan over medium heat. Bring to a simmer. Remove from heat. Set aside 15 mins. Drain broth into a clean saucepan. Reserve broth. Finely chop 2 tsp porcini mushrooms. Discard remaining mushrooms (or reserve for another use). Return broth to low heat. Simmer, covered.

Combine the remaining water, leek and garlic in a medium saucepan over medium heat. Cook, stirring occasionally, 10 mins or until leek is tender (add an extra 1 tbsp water at a time if pan becomes dry).

3 Add rice and chopped porcini mushrooms to the pan, stirring to combine. Add 1 cup hot broth mixture. Cook, stirring occasionally, over low heat, until broth is absorbed. Continue adding broth mixture, in 1-cup batches, stirring until absorbed between additions. Total cooking time should be about 50 mins or until rice is tender. Stir half the cheese into the risotto.

4 Heat oil in a medium non-stick frying pan over high heat. Add oyster and Swiss brown mushrooms and chopped thyme. Cook, stirring occasionally, 5 mins or until mushrooms are browned lightly. Stir in juice, season with black pepper. Remove from heat. Cover to keep warm.

5 Serve risotto topped with mushrooms, thyme leaves and remaining cheese.