Rice with Porcini Mushrooms

1 1/2 cups converted white rice
3 cups homemade or canned vegetable or chicken broth
3/4 cup dry white wine
1 ounce dried porcini mushrooms, rinsed quickly under hot running tap water to remove any grit
1 medium leek, white and tender green, well rinsed and chopped
3 tablespoons freshly grated imported Parmesan cheese

In a 3 1/2 quart slow cooker, combine all the ingredients except the cheese. Stir to mix well.

Cover and cook on the low heat setting about 3 hours, or just until the rice is tender but not mushy. Stir in the Parmesan cheese and serve.

6 servings.