- 10 tablespoons butter, divided
- 1 1/2 pounds fresh wild mushrooms, trimmed and sliced
- 7 cups low-sodium chicken broth
- 1 tablespoon extra-virgin olive oil
- 3/4 cup finely diced leek, white and pale green parts only, discard dark green leaves
- 1 1/4 cups arborio rice
- 1/4 cup dry white wine
- 1/4 cup dry white vermouth
- 1/4 cup grated Parmesan cheese, plus additional for serving
- Kosher salt
- Black pepper
Step 1: In a large, heavy skillet over medium-high heat, melt 2 tablespoons butter.
Step 2: Add 1/4 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.
Step 3: Repeat, using 2 tablespoons butter and 1/4 of the mushrooms for each additional batch.
Step 4: In a medium saucepan, bring chicken broth to a simmer; keep warm.
Step 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.
Step 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.
Step 7: Add white wine and vermouth; stir until liquid is absorbed, about 1 minute.
Step 8: Add 3/4 cup warm chicken broth; stir until broth is mostly absorbed, about 1 minute. Repeat, adding 3/4 cup of broth at a time, stirring until broth is mostly absorbed before adding more, until rice is halfway cooked, about 10 minutes.
Step 9: Stir in sautéed mushrooms.
Step 10: Add broth 3/4 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.
Step 11: Stir in 1/4 cup grated Parmesan cheese. Transfer risotto to serving bowl. Pass additional Parmesan cheese alongside, if desired.
Enjoy this delicious risotto courtesy of Sub-Zero, Wolf & Cove!