WILD MUSHROOM RISOTTO
You can serve this recipe the traditional Italian way, in small portions before the main course, but no one will hold it against you if you decide to make this the center of your meal. If you’re serving this risotto recipe family-style, consider warming the serving bowl before placing the risotto in it—this will help it maintain its perfect creamy texture, all the way to the plate. Garnish each serving with additional Parmesan cheese if you wish, but it’s not required.
Serves 6
Ingredients:
7 cups (about) low-sodium chicken broth
9½ Tbsp. unsalted butter, divided
1½ lb. wild mushrooms (such as porcini, hen of the woods, chanterelle, or shiitake), sliced if large, halved or quartered if small
Kosher salt
1 Tbsp. extra-virgin olive oil
1 large leek, white and pale green parts only, finely chopped (about ¾ cup)
1¼ cups arborio rice
¼ cup dry vermouth
¼ cup dry white wine
¼ cup finely grated Parmesan, plus more for serving (optional)
Method
Step 1
Bring 7 cups low-sodium chicken broth to a simmer in a medium saucepan, then reduce heat to low and keep warm.
Step 2
Meanwhile, melt 2 Tbsp. unsalted butter in a large heavy skillet over medium-high heat. Arrange one-quarter of 1½ lb. wild mushrooms (such as porcini, hen of the woods, chanterelle, or shiitake), sliced if large, halved or quartered if small, in an even layer in skillet and season with kosher salt. Cook, tossing often, until tender and beginning to brown, about 3 minutes; transfer to a medium bowl. Repeat process with remaining mushrooms, adding another 2 Tbsp. unsalted butter to skillet between batches.
Step 3
Melt remaining 1½ Tbsp. unsalted butter with 1 Tbsp. extra-virgin olive oil in a large heavy saucepan over medium-low heat. Add 1 large leek, white and pale green parts only, finely chopped (about ¾ cup), and season with salt. Cook, stirring often, until soft, about 4 minutes. Add 1¼ cups arborio rice, increase heat to medium, and cook, stirring often, until grains are translucent around the edges, about 3 minutes. Pour in ¼ cup dry vermouth and ¼ cup dry white wine and cook, stirring, until liquid is absorbed, about 1 minute. Add ¾ cup broth; cook, stirring often, until broth is almost completely absorbed, about 1 minute. Continue to add broth ¾-cupful at a time, stirring to incorporate and cooking until each addition is almost completely absorbed before adding more. Cook, stirring often, until rice is halfway cooked, 8–10 minutes. Stir mushrooms into risotto. Continue adding broth ¾-cupful at a time, stirring to incorporate and cooking until each addition is almost completely absorbed before adding more. Cook, stirring often, until rice is tender but still firm to the bite and risotto is creamy, 8–10 minutes. Stir in ¼ cup finely grated Parmesan (if using).
Step 4
Divide risotto among bowls; top with more Parmesan if desired.
*Recipe courtesy of Lori de Mori - EPICURIOUS.COM
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