Wild Mushroom Risotto

Another Bon Appetit gem.

Prep 1 hour Total 1 hour

Ingredients

6 first-course servings For step-by-step photos of this recipe, see “Prep School,” pg. 134.
9 ½ tablespoons butter, divided
1 ½ pounds fresh wild mushrooms (such as cepe (porcini), hen of the woods, chenterelle, or stemmed shiitake); large mushrooms sliced, small mushrooms halved or quartered
7 cups (about) low-salt chicken broth
1 tablespoon extra-virgin olive oil
¾ cup finely chopped leek (white and pale green parts only)
1 ¼ cups arborio rice (8 to 9 ounces)
¼ cup dry white wine
¼ cup dry white vermouth
¼ cup grated Parmesan cheese plus additional for serving (optional)

Directions

Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add ¼ of mushrooms and sprinkle with salt. Saute mushrooms until tender and beginning to brown, 3 to 4 minutes. Transfer mushrooms to medium bowl. Working in 3 more batches, repeat with 6 tablespoons butter, remaining mushrooms, and salt and pepper.

Bring 7 cups chicken broth to simmer in medium saucepan; keep warm. Melt remaining 1 ½ tablespoons butter with olive oil in heavy large saucepan over medium-low heat. Add leek, sprinkle with salt, and saute 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 vermouth and stir until liquid is absorbed, about 1 minute. Add ¾ cup warm chicken broth; stir 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. Stir in ¼ cup grated Parmesan cheese, if using. Transfer risotto to serving bowl. Pass additional Parmesan cheese alongside, if desired.