Step 1

Cover dried porcini mushrooms in warm water and let stand at room temperature until softened, 30 minutes to 1 hour.

Step 2

In a large skillet over medium heat, heat oil until shimmering. Add parsley, garlic, and scallions and cook until tender, about 5 minutes.

Step 3

Stir in rice and cook until the edges are translucent, about 3 minutes. Stir in porcini, shiitake, and cremini mushrooms. Cook until mushrooms are tender, about 3 minutes.

Step 4

Reduce heat to medium and stir in 1 cup broth. Cook uncovered, stirring frequently, until broth is absorbed, about 5 minutes.

Step 5

Stir in remaining broth, 1/2 cup at a time, cooking about 3 minutes after each addition and stirring occasionally, until broth is absorbed, rice is tender and mixture is moist.

Step 6

Stir in cheese and vinegar and garnish with parsley if desired.