Wild Mushroom Risotto

Ingredients

• 8 ounces arborio rice 
• 9.5 tablespoons butter divided
• 0.3 cup cooking wine dry white
• 1.5 pounds mushrooms wild fresh
• 0.8 cup leek white green finely chopped ( and pale parts only)
• 7 cups low-salt chicken broth ()
• 6 servings mushrooms stemmed halved sliced quartered (such as cèpe [porcini], hen of the woods, chanterelle, or shiitake)
• 1 tablespoon olive oil extra-virgin
• 0.3 cup parmesan cheese plus additional grated for serving
• 0.3 cup vermouth dry white

Equipment

• bowl
• sauce pan

Directions

1. Melt 2 tablespoons butter in heavy largeskillet over medium-high heat.
2. Add 1/4 ofmushrooms and sprinkle with salt. Sautémushrooms until tender and beginning tobrown, 3 to 4 minutes.
3. Transfer mushroomsto medium bowl. Working in 3 morebatches, repeat with 6 tablespoons butter,remaining mushrooms, and salt and pepper.
4. Bring 7 cups chicken broth to simmerin medium saucepan; keep warm. Meltremaining 1 1/2 tablespoons butter with oliveoil in heavy large saucepan over medium-lowheat.
5. Add leek, sprinkle with salt, and sautéuntil tender, 4 to 5 minutes.
6. Add rice andincrease heat to medium. Stir until edgesof rice begin to look translucent, 3 to4 minutes.
7. Add white wine and vermouthand stir until liquid is absorbed, about 1minute.
8. Add 3/4 cup warm chicken broth;stir until almost all broth is absorbed,about 1 minute. Continue adding broth by3/4 cupfuls, stirring until almost all broth isabsorbed before adding more, until rice ishalfway cooked, about 10 minutes. Stir insautéed mushrooms. Continue adding brothby 3/4 cupfuls, stirring until almost all brothis absorbed before adding more, until riceis tender but still firm to bite and risottois creamy, about 10 minutes. Stir in 1/4 cupgrated Parmesan cheese, if using.
9. Transferrisotto to serving bowl. Pass additional
10. Parmesan cheese alongside, if desired.