10 tablespoons butter, divided
1½ pounds fresh wild mushrooms, trimmed and sliced
7 cups low-sodium chicken broth
1 tablespoon extra-virgin olive oil
¾ cup finely diced leek, white and pale green parts only, discard dark green leaves
1¼ cups arborio rice
¼ cup dry white wine
¼ cup dry white vermouth
¼ cup grated Parmesan cheese, plus additional for serving
- In a large, heavy skillet over medium-high heat, melt 2 tablespoons butter.
- 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.
- Repeat, using 2 tablespoons butter and ¼ of the mushrooms for each additional batch.
- In a medium saucepan, bring chicken broth to a simmer; keep warm.
- 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.
- 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.
- Add white wine and vermouth; stir until liquid is absorbed, about 1 minute.
- 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.
- Stir in sautéed mushrooms.
- 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.
- 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
Recipe provided by Sub-Zero, Wolf and Cove
Article originally appeared in February 2022