Wild Mushroom Risotto

Ingredients for Wild Mushroom Risotto

• 140ml butter, divided

• 675g fresh wild mushrooms

• (such as cèpe [porcini], hen of the woods, chanterelle, or stemmed shiitake)

• large mushrooms sliced, small mushrooms halved or quartered

• 1675ml (about) low-salt chicken broth

• 1 tablespoon extra-virgin olive oil

• 180ml finely chopped leek (white and pale green parts only)

• 230g arborio rice (8 to 250g )

• 60ml dry white wine

• 60ml dry white vermouth

• 30g grated Parmesan cheese plus additional for serving (optional)

Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add 1/4 of mushrooms and sprinkle with salt. Sauté mushrooms until tender and beginning to brown, 3 to 4 minutes. Transfer mushrooms to medium bowl. Working in 3 more batches, repeat with 6 tablespoons butter, remaining mushrooms, and salt and pepper.

Bring 1675ml chicken broth to simmer in medium saucepan; keep warm. Melt remaining 1 1/2 tablespoons butter with olive oil in heavy large saucepan over medium-low heat. Add leek, sprinkle with salt, and sauté until tender, 4 to 5 minutes. Add rice and increase heat to medium. Stir until edges of rice begin to look translucent, 3 to 4 minutes. Add white wine and vermouth and stir until liquid is absorbed, about 1 minute. Add 180ml warm chicken broth; stir until almost all broth is absorbed, about 1 minute. Continue adding broth by 180ml fuls, stirring until almost all broth is absorbed before adding more, until rice is halfway cooked, about 10 minutes. Stir in sautéed mushrooms. Continue adding broth by 180ml fuls, stirring until almost all broth is absorbed before adding more, until rice is tender but still firm to bite and risotto is creamy, about 10 minutes. Stir in 30g grated Parmesan cheese, if using. Transfer risotto to serving bowl. Pass additional Parmesan cheese alongside, if desired.

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