Wild Mushroom Risotto

Name: Wild Mushroom Risotto
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 227 grams 1/4 cups arborio rice; 10 Tbsps butter, divided; 59 milliliters dry white wine; 680 grams fresh wild mushrooms; 177 milliliters finely chopped leek (white and pale green parts only); 2 liters (about) low-salt chicken broth; 1 large (such as cèpe [porcini], hen of the woods, chanterelle, or stemmed shiitake); mushrooms sliced, small mushrooms halved or quartered; 1 Tbsp extra-virgin olive oil; 59 milliliters grated Parmesan cheese plus additional for serving (optional); 59 milliliters dry white vermouth

Wild Mushroom Risotto might be just the Mediterranean recipe you are searching for. This recipe serves 6. This main course has 423 calories, 13g of protein, and 24g of fat per serving. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes approximately 1 hour. If you have mushrooms, butter, vermouth, and a few other ingredients on hand, you can make it. To use up the arborio rice you could follow this main course with the Chocolate Rice Pudding as a dessert.

Instructions

Melt 2 tablespoons butter in heavy largeskillet over medium-high heat.

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Butter

Add 1/4 ofmushrooms and sprinkle with salt. Sautémushrooms until tender and beginning tobrown, 3 to 4 minutes.

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Salt

Transfer mushroomsto medium bowl. Working in 3 morebatches, repeat with 6 tablespoons butter,remaining mushrooms, and salt and pepper.

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Salt And Pepper

Mushrooms

Butter

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Bowl

Bring 7 cups chicken broth to simmerin medium saucepan; keep warm. Meltremaining 1 1/2 tablespoons butter with oliveoil in heavy large saucepan over medium-lowheat.

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Chicken Broth

Butter

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Sauce Pan

Add leek, sprinkle with salt, and sautéuntil tender, 4 to 5 minutes.

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Leek

Salt

Add rice andincrease heat to medium. Stir until edgesof rice begin to look translucent, 3 to4 minutes.

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Rice

Add white wine and vermouthand stir until liquid is absorbed, about 1minute.

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White Wine

Add 3/4 cup warm chicken broth;stir until almost all broth is absorbed,about 1 minute. Continue adding broth by3/4 cupfuls, stirring until almost all broth isabsorbed before adding more, until rice ishalfway cooked, about 10 minutes. Stir insautéed mushrooms. Continue adding brothby 3/4 cupfuls, stirring until almost all brothis absorbed before adding more, until riceis tender but still firm to bite and risottois creamy, about 10 minutes. Stir in 1/4 cupgrated Parmesan cheese, if using.

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Parmesan