Prep time: 20 min
Cooking Time: 1 hour
9 1/2 tablespoons butter, divided
500 g fresh wild mushrooms
7 cups chicken broth (use vegetable stock for vegetarian option)
1 tablespoon extra-virgin olive oil
3/4 cup finely chopped leek
1 1/4 cups arborio rice
1/2 cup dry white wine
1/4 cup grated Parmesan cheese, extra for serving
- Heat butter in a pan and saute the mushrooms in batches. Season with salt and pepper and keep aside.
- Bring 7 cups chicken broth to simmer in medium saucepan; keep warm. Melt remaining 1 1/2 tablespoons butter with olive oil in heavy large saucepan over medium-low heat. Add leek, sprinkle with salt, and sauté until tender, 4 to 5 minutes. Add rice and increase heat to medium. Stir until edges of rice begin to look translucent, 3 to 4 minutes. Add white wine and stir until liquid is absorbed, about 1 minute. Add 3/4 cup warm chicken broth; stir until almost all broth is absorbed, about 1 minute. Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed before adding more, until rice is halfway cooked, about 10 minutes. Stir in sautéed mushrooms. Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed before adding more, until rice is tender but still firm to bite and risotto is creamy, about 10 minutes. Add 3/4 cup Parmesan and stir into risotto till melted. Sprinkle extra Parmesan on top to serve.