Ultimate Wild Mushroom Risotto

Ingredients

• 9 1/2 tablespoons, divided butter
• 1 1/2 pounds fresh wild mushrooms (like porcini, chanterelle, or shiitake), sliced or halved
• 7 cups low-salt chicken broth
• 1 tablespoon extra-virgin olive oil
• 3/4 cup leek (white and pale green parts only), finely chopped
• 1 1/4 cups arborio rice
• 1/4 cup dry white wine
• 1/4 cup dry white vermouth
• 1/4 cup grated Parmesan cheese
• to taste salt and pepper

Steps

1. 1

   In a large, heavy skillet over medium-high heat, melt 2 tablespoons of butter. Cook one-quarter of the mushrooms with a pinch of salt until they are tender and starting to brown, about 3-4 minutes, then move them to a bowl. Repeat this process in three more batches using the next 6 tablespoons of butter and the remaining mushrooms, seasoning with salt and pepper as you go.

2. 2

   Pour the 7 cups of chicken broth into a medium saucepan and bring it to a simmer over medium heat. Keep the broth warm over low heat.

3. 3

   In a large saucepan, melt the final 1 1/2 tablespoons of butter with the olive oil over medium-low heat. Add the chopped leek with a sprinkle of salt and sauté until softened, about 4 to 5 minutes.

4. 4

   Increase the heat to medium, add the rice to the saucepan, and stir for 3 to 4 minutes until the edges become translucent.

5. 5

   Pour in the white wine and vermouth, and continue stirring for about 1 minute until the liquid has been fully absorbed by the rice.

6. 6

   Add 3/4 cup of the warm chicken broth to the rice, stirring until it is almost completely absorbed. Continue adding the broth, 3/4 cup at a time, allowing each addition to be absorbed before adding the next.

7. 7

   After about 10 minutes of adding broth, stir the previously sautéed mushrooms into the risotto.

8. 8

   Keep adding broth by the 3/4 cupful and stirring until the rice is creamy and tender with a slight firmness at the center (al dente), which should take about 10 more minutes.

9. 9

   Remove the risotto from the heat and stir in the 1/4 cup of grated Parmesan cheese. Season with additional salt and pepper to your preference.

10. 10

    Serve the risotto immediately in a large bowl, with extra Parmesan cheese for grating on top if desired.