Wild Mushroom Risotto
- 9 1/2 tablespoons butter, divided
- 1 1/2 pounds fresh wild mushrooms (such as cèpe [porcini], hen of the woods, chanterelle, or stemmed shiitake); large mushrooms sliced, small mushrooms halved or quartered
- 7 cups (about) low-salt chicken broth
- 1 tablespoon extra-virgin olive oil
- 3/4 cup finely chopped leek (white and pale green parts only)
- 1 1/4 cups arborio rice (8 to 9 ounces)
- 1/4 cup dry white wine
- 1/4 cup dry white vermouth
- 1/4 cup grated Parmesan cheese plus additional for serving (optional)
- Produce
- Mushrooms, fresh wild (1 1/2 pounds)
- Canned Goods
- Chicken broth, low-salt (7 cups)
- Cooking & Baking
- Olive oil, extra-virgin (1 tablespoon)
- Pasta & Grains
- Arborio rice (1 1/4 cups)
- Dairy
- Butter (9 1/2 tablespoons)
- Parmesan cheese plus (1/4 cup)
- Beer, Wine & Liquor
- Vermouth, dry white (1/4 cup)
- White wine, dry (1/4 cup)
- Other
- 3/4 cup finely chopped leek (white and pale green parts only)
Preparation
Read recipe preparation on bonappetit.com
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Published October 1, 2010 (2 years ago).
4 people saved this recipe.
