Mushroom-Brown Rice Risotto

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1 1/2 teaspoons kosher salt, divided

1 cup short-grain brown rice

1/2 cup dried porcini mushrooms (about 1/2 ounce)

3 cups hot water

2 tablespoons olive oil, divided

1 pound button or cremini mushrooms, sliced

3 cups (1-inch) cut green beans

1/2 teaspoon black pepper, divided

1/2 cup chopped shallots

1/2 cup white wine

2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)

1/4 cup chopped fresh flat-leaf parsley

2 teaspoons chopped fresh thyme

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