Wild Mushroom Risotto
Serving Size / Yield
- 9 Tbs. butter, divided
- 1 pinch salt, to taste
- 1 pinch pepper, to taste
- 1 1/2 lbs. wild mushrooms
- 7 C. low-sodium vegetable broth
- 1 Tbs. olive oil
- 3/4 C. leek, finely chopped
- 1 1/4 C. long-grain rice
- 1/2 C. dry white wine
- 1/2 C. grated Parmesan
Melt 2 Tbs. of butter in a large skillet over medium-high heat. Add 1/4 of the mushrooms and season with salt and pepper. Saute mushrooms for 3 to 4 minutes, or until they start to brown. Transfer to a medium bowl. Repeat the process until all of the mushrooms are cooked (if you have a large enough saucepan, do it all at once).
Bring the vegetable broth to a boil and keep simmering. Melt the remaining butter with olive oil in a heavy saucepan over medium-low heat. Add the leek and sprinkle with more seasoning and saute for another 5 minutes. Add the rice and increase the heat to medium. Stir until the very edges of the rice become clearer and start to soften.
Add the wine and stir until the liquid is absorbed. Once the liquid has absorbed, add 3/4 C. of the warm vegetable stock and stir until almost all of it is absorbed. Repeat the process until half of the broth is used.
Add the cooked mushrooms and then continue the 3/4 C. additions, making sure to stir the whole time. The mixture should be creamy and not soupy.
Add the cheese, give it a quick stir, and serve.