Wild Mushroom Risotto
A luxurious Italian rice dish featuring a medley of wild mushrooms including porcini, chanterelles, and shiitake, slowly cooked with arborio rice in a flavorful broth and finished with Parmesan cheese.
Ingredients
- •9½ tablespoons butter
- •1½ pounds fresh wild mushrooms
- •mushroom varieties
- •7 cups low-salt chicken broth
- •1 tablespoon extra-virgin olive oil
- •¾ cup leek
- •1¼ cups arborio rice
- •¼ cup dry white wine
- •¼ cup dry white vermouth
- •¼ cup grated Parmesan cheese
Cooking Instructions
- 1.
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.
16 min
- 2.
Bring 7 cups 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 3/4 cup 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 sautéed 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 cup grated Parmesan cheese, if using. Transfer risotto to serving bowl. Pass additional Parmesan cheese alongside, if desired.
35 min
