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Wild Mushroom Risotto

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Ingredients

  • 9 1/2 T butter, divided
  • 1 1/2 lbs fresh wild mushrooms (porcini, chanterelle, shitake) sliced or quartered
  • 7 cups low sodium chicken broth
  • 1 T EVOO
  • 3/4 cup finely chopped leeks (white and pale green part)
  • 1 1/4 cup arborio rice
  • 1/4 cup dry white wine
  • 1/4 cup dry white vermouth
  • 1/4 c grated parmesan cheese plus additional for serving

Details

Servings 6
Preparation time 60mins
Cooking time 120mins

Preparation

Step 1

Melt 2 T butter in heavy large skillet over medium high heat. Add 1/4 of the mushrooms and sprinkle with salt
Saute until tender, 3 to 4 minutes. Transfer mushrooms to bowl. Work in 3 more batches, repeat with 6 T butter, remaining mushrooms and salt and pepper.
Bring chicken broth to simmer in medium saucepan, keep warm. Melt remaining butter with EVOO in heavy large saucepan over medium low heat. Add leeks, salt and saute until tender, 4 to 5 minutes. Add rice and increase heat to medium. Stir until edges of rice are translucent, 3 to 4 minutes. Add wine and vermouth and stir until liquid is absorbed, about 1 minute. Add 3/4 c chicken broth, stir until almost all liquid is absorbed, about 1 minute, Continue adding broth, until rice is halfway cooked, about 10 minutes. Stir in sauted mushrooms. Continue adding broth by 3/4 cupfuls until rice is tender but firm, about 10 minutes. Stir in 1/4 c parmesan cheese. Transfer to serving bowl.

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