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For step-by-step photos of this recipe, see How to Make Wild Mushroom Risotto.
6 first-course servings
PREP: 1 hour
TOTAL: 1 hour
Ingredients
9 1/2 tablespoons butter, divided
1 1/2 pounds fresh wild mushrooms (such as cèpe [porcini], hen of the woods, chanterelle, or stemmed shiitake); large mushrooms sliced, small mushrooms halved or quartered
7 cups (about) low-salt chicken broth
1 tablespoon extra-virgin olive oil
3/4 cup finely chopped leek (white and pale green parts only)
1 1/4 cups arborio rice (8 to 9 ounces)
1/4 cup dry white wine
1/4 cup dry white vermouth
1/4 cup grated Parmesan cheese plus additional for serving (optional)
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1st Keep
 Patrice_Sartor
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