Mushroom parmesan risotto

PREPARATION METHOD

1. In a large, heavy skillet over medium-high heat, melt 2 tablespoons butter.
2. Add ¼ of the mushrooms and sprinkle with salt and pepper; do not crowd the mushrooms. Sauté until tender and starting to brown, 3–4 minutes. Transfer mushrooms to a bowl.
3. Repeat, using 2 tablespoons butter and ¼ of the mushrooms for each additional batch.
4. In a medium saucepan, bring chicken broth to a simmer; keep warm.
5. In a large, heavy skillet over medium-low heat, melt remaining 2 tablespoons butter with olive oil. Add leek and a pinch of salt; sauté until tender, 4–5 minutes.
6. Add rice and increase heat to medium. (Or if you have a French top, move skillet towards the center to increase heat to medium.) Toast rice, stirring constantly, until edges of rice become translucent, 3–4 minutes.
7. Add white wine and vermouth; stir until liquid is absorbed, about 1 minute.
8. Add ¾ cup warm chicken broth; stir until broth is mostly absorbed, about 1 minute. Repeat, adding ¾ cup of broth at a time, stirring until broth is mostly absorbed before adding more, until rice is halfway cooked, about 10 minutes.
9. Stir in sautéed mushrooms.
10. Add broth ¾ cup at a time, stirring until broth is mostly absorbed before adding more, until rice is tender but still firm to bite and risotto is creamy, about 10 minutes.
11. Stir in ¼ cup grated Parmesan cheese. Transfer risotto to serving bowl. Pass additional Parmesan cheese alongside, if desired.

YIELD 6 SERVINGS

COOK TIME 45 Minutes