Wild Mushroom Risotto

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

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.

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