Mushroom-Brown Rice Risotto

Ingredients

• 0.5 teaspoon pepper black divided
• 1 pound cremini mushrooms sliced
• 0.5 ounce porcini mushrooms dried
• 0.3 cup flat-leaf parsley fresh chopped
• 2 teaspoons thyme leaves fresh chopped
• 3 cups cut green beans (1-inch)
• 1.5 teaspoons kosher salt divided
• 2 tablespoons olive oil divided
• 0.5 cup parmigiano-reggiano cheese grated
• 0.5 cup shallots chopped
• 1 cup short-grain brown rice 
• 3 cups water hot
• 0.5 cup white wine 

Equipment

• bowl
• frying pan
• sauce pan
• sieve

Directions

1. Bring a medium saucepan of water to a boil, and add 1 teaspoon salt. Stir in rice; reduce heat, and simmer for 15 minutes (rice will not be done).
2. Drain. Set aside.
3. Place porcini in a medium bowl; add 3 cups hot water.
4. Let stand 15 minutes.
5. Drain through a sieve over a bowl; reserve liquid. Chop porcini.
6. Heat 1 tablespoon oil in a large skillet over medium-high heat.
7. Add sliced fresh mushrooms; saut for 8 minutes or until moisture evaporates and mushrooms begin to brown, stirring occasionally. Stir in reserved porcini, green beans, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; cook for 2 minutes or until the green beans are crisp-tender.
8. Place mushroom mixture in a large bowl; keep warm.
9. Return pan to medium-high heat; add remaining 1 tablespoon oil.
10. Add shallots, and saut 4 minutes or until tender.
11. Add rice; cook for 2 minutes, stirring occasionally. Stir in remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Stir in wine; cook 2 minutes or until the wine evaporates, stirring constantly.
12. Add 1/2 cup reserved mushroom liquid to rice mixture; cook 3 minutes or until the liquid is nearly absorbed, stirring constantly. Stir in remaining mushroom liquid, 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 30 minutes total). Stir in mushroom mixture, Parmigiano-Reggiano, and parsley; sprinkle with thyme.
13. Serve immediately.