Mushroom Brown Rice Risotto

Ingredients
20g dried porcini or mixed mushrooms (Dried Mushrooms)
6½ cups water
1/2 cup water, extra
1 small leek, sliced thinly
1 clove garlic, crushed
2/3 cup brown rice
2 tbsp. finely grated cheese
2 tsp rice bran oil
75g oyster mushrooms, sliced thinly
1/2tsp finely chopped fresh thyme
1 tsp lemon juice
1 tsp fresh thyme leaves, extra

Directions
Combine dried mushrooms and the 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; reserve broth. Finely chop 2 teaspoons mushrooms, discard the remaining mushrooms. Return broth to heat; simmer, covered, over low heat.
Add rice and reserved mushrooms to the pan, stirring to combine. 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. Total cooking time should be approximately 50 minutes or until rice is tender. Stir half the cheese into the risotto.
Heat oil in a medium non-stick frying pan 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 juice, season with black pepper. Remove from heat; cover to keep warm.