Brown rice, leek & mushroom risotto

SERVES 2

PREP + COOK TIME 1 HOUR 30 MIN

20g dried porcini or dried mixed mushrooms (see tip)

1.625 litres (6½ cups) water

1 small leek, sliced thinly

1 garlic clove, crushed

2/3 cup (130g) medium-grain brown rice

2 tablespoons finely grated pecorino cheese

2 teaspoons rice bran oil

75g oyster mushrooms, sliced thinly

75g Swiss brown mushrooms, sliced thinly

½ teaspoon finely chopped

fresh thyme

1 teaspoon fresh lemon juice 1 teaspoon fresh thyme leaves, extra

1 Combine dried mushrooms and water in a medium saucepan over medium heat. Bring to a simmer. Remove from heat; stand for 15 minutes. Drain broth into a clean saucepan and reserve. Finely chop 2 teaspoons mushrooms and reserve (discard remainder). Return broth to heat; simmer, covered, over low heat.

2 Combine ½ cup (125ml) water, leek and garlic in a saucepan over medium heat. Cook, stirring occasionally, for 10 minutes or until leek is tender (add an extra tablespoon of water at a time if pan becomes dry).

3 Stir in rice and the reserved mushrooms. 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 until rice is tender. Total cooking time will be approximately 50 minutes. Stir in half of the cheese.

4 Heat oil in a medium frypan over high heat. Add oyster and Swiss brown mushrooms and chopped thyme. Cook, stirring occasionally, for 5 minutes or until mushrooms are browned lightly. Stir in lemon juice and season with black pepper. Remove from heat and cover to keep warm.

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