After my success with the farro risotto a couple months ago, this winter seemed like a great time to try risotto again. The grocery store had some great varieties of mushrooms, which also seemed like an opportunity to try some of these recipes. I had this recipe clipped and saved from Bon Appetit magazine, October 2010, and was excited to try it one night after work.
It turned out great. I reheated the leftovers in the oven and the risotto remained creamy and delicious. Besides the time-intensity in putting it together, I don’t understand why more folks don’t make risotto more often.
Wild Mushroom Risotto
9 1/2 Tbsp butter, divided
1 1/2 lb fresh wild mushrooms, large mushrooms sliced, small mushrooms halved or quartered
7 c chicken broth
1 Tbsp olive oil
3/4 c finely chopped leek
1 1/4 c arborio rice
1/4 c dry white wine
1/4 c dry white vermouth
1/4 c Parmesan cheese
Melt 2 Tbsp butter in heavy large skillet over medium-high heat. Add 1/4 of the 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 7 cups chicken broth to simmer in medium saucepan; keep warm. Melt remaining 1 1/2 Tbsp butter with olive oil in heavy large saucepan over medium-low heat. Add leek, sprinkle with salt, and saute 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 3/4 c warm chicken broth, stir until almost all broth is absorbed, about 1 minute. Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed before adding more, until rice is halfway cooked, about 10 minutes. Stir in sauteed mushrooms. Continue adding broth by 3/4 cupfuls, 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 1/4 c grated Parmesan cheese, if using. Transfer to serving bowl. Pass additional Parmesan cheese alongside, if desired.