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Pour 2 cups boiling water over mushrooms in a medium heatproof bowl; set aside to let soak for 35 minutes.
Preheat the oven to 350°F.
Heat oil in a large ovenproof skillet set over medium heat.
Add leeks, garlic, rosemary and reserved mushrooms and cook, stirring often, until until leeks are limp, 7 to 8 minutes.
Stir in artichokes, rice and cheese.
Add wine and broth, cover and bake until rice is just tender and liquid is absorbed, 35 to 45 minutes.
Garnish with parsley and serve.