Beech mushroom risotto with green garlic and thyme

In a small saucepan or kettle over the stovetop, heat 1 cup water on high until boiling. In a small bowl, pour boiling water over dried porcini mushrooms and set aside to soak for 5 minutes. Remove porcinis from soaking liquid — reserving liquid for later — and mince. Move on to next step while waiting for water to boil.

Heat medium saucepan or stockpot over medium-high with 1 tablespoon oil.
*Trim ends off beech mushrooms to separate.
*Trim off green tops of leeks, cut in half and slice into ½-inch pieces. Soak leeks in a bowl with cold water to remove grit.
Once pot is hot, add mushrooms and saute until just soft, about 2 minutes. Remove from pot and set aside. In same pot, add 1 tablespoon butter. Toss in drained leeks, sprigs of thyme and a pinch of salt and cook until leeks are soft, about 8 minutes. Meanwhile:
*Mince garlic.
*Pick leaves off parsley and mince.

Once leeks have softened, add garlic to pot and cook until fragrant, about 30 seconds. Add risotto and cook, stirring, until lightly toasted, about 3 minutes. If you have white wine, add ¼ cup here and cook, stirring, until most of liquid is absorbed. If not adding wine, stir in stock, porcini mushrooms and reserved soaking liquid from mushrooms, taking care not to include the grit that should have fallen to the bottom of the liquid. Bring rice to a boil, then reduce to a simmer and cook, covered and stirring occasionally, until all the liquid is absorbed, about 25 minutes.

When risotto has absorbed all the liquid and the rice is soft, take off heat. Stir in beech mushrooms, parsley and parmesan. Add salt and pepper to taste. Divide evenly between two bowls or plates and serve.