Mushroom Parmesan Risotto

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!