Place the porcini mushrooms in a bowl. Pour 1 cup boiling water over the mushrooms and soak for 20 minutes. Remove the mushrooms from the water and finely chop them. Reserve the soaking liquid for the risotto.

Place a large pot on the stove and turn the heat to medium. Add the sliced cremini mushrooms to the dry pot and cook, turning occasionally, for 8–10 minutes. The mushrooms will release water and begin to dry out.

Once all the liquid evaporates from the pot, add 1 tablespoon of olive oil. Cook for 8–10 minutes more, turning regularly, until browned and crisp. Season with salt and pepper.

Add the leek and chopped porcini mushrooms to the pot. Cook, turning occasionally, for 5 minutes until the leek softens.

Add the remaining 1 tablespoon olive oil to the pot. Add the rice and cook for 2–3 minutes until it begins to toast. Season with salt and pepper.

Add the porcini soaking liquid and stir to incorporate and lift anything stuck to the bottom of the pot. Cook for 4-5 minutes, stirring periodically until the rice absorbs all the liquid.

Add warm water or vegetable stock in ladleful increments, stirring after each addition and adding more liquid once the rice absorbs what’s in the pot. Stir occasionally, but not constantly. You may need to adjust the heat between medium and medium-low to prevent the risotto from sticking.

After 20–25 minutes, the rice should be tender and the liquid creamy. You may need 4–5 cups of liquid, give or take. Taste and add more salt and pepper.

Turn the heat to low. Add the Taleggio cheese and stir to incorporate. Continue stirring until the cheese melts completely. Add the Parmesan cheese, minced parsley, and lemon juice. Simmer for 2–3 minutes. Turn off the heat. Taste and season, and let the risotto stand for 5 minutes.

Spoon the risotto into a large serving bowl. Garnish with sweet pea tendrils and a sprinkle of grated Parmesan cheese if you like. Enjoy!