Risotto with porcini mushrooms, leeks and gruyere

Ingredients

• 1 ounce dried porcini mushrooms
• 2 cups risotto
• ¼ – 1/3 cup chopped Leeks
• 1 clove garlic
• Extra virgin olive oil
• 2/3 cup white wine
• 6-8 cups chicken or veggie broth
• ½ cup shredded Gruyere cheese
• Salt and pepper to taste
• Italian parsley for garnish

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Preparation

• Place the dried mushrooms in a heat safe bowl and pour 2 cups boiling water over the mushrooms. Let them sit and soften for about 15-30 minutes.
• In a small to medium stock pot heat the broth over medium low heat until it almost reaches a boil. Keep the broth at a slow simmer over low heat.
• In a large stock pot or Dutch oven, heat a few tablespoons of olive oil over medium heat. Add the leeks and sauté for a few minutes just until the leeks are wilted. Add the garlic and sauté a minute longer.
• Next add the risotto and sauté until the rice is well coated with the oil, a minute or two. Add the white wine and stir gently until the wine has evaporated.
  
• Now, start adding the warm stock ¾ cup at a time, stirring gently. Once the broth has been absorbed, add another ¾ cup of broth and gently stir. Continue this until the risotto is al dente or at the texture you prefer, about 25-30 minutes.
• Once the risotto is done check for seasoning, adding salt and pepper as needed. Drain the porcini mushrooms and coarsely chop. Fold the mushrooms and the Gruyere cheese into the risotto.
• To serve, transfer the risotto to a large bowl or serving platter. Garnish with additional shredded Gruyere and fresh chopped Italian parsley. Serve immediately.

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