Wild Mushroom Risotto Recipe

Name: Wild Mushroom Risotto Recipe
Ingredients: 9 1/2 tablespoons butter - divided; 1 1/2 pounds fresh wild mushrooms (such as cÃ¨pe [porcini], hen of the woods, chanterelle, or stemmed shiitake); large mushrooms sliced, small mushrooms halved or quartered; 7 cups (about) chicken stock; 1 tablespoon 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 wine vinegar; 1/4 cup grated Parmesiano Reggiano cheese plus additional for serving

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Wild Mushroom Risotto RecipeThis recipe was adapted from the October 2010 issue of Bon Appetit Magazine.Ingredients9 1/2 tablespoons butter - divided1 1/2 pounds fresh wild mushrooms (such as cÃ¨pe...

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Ingredients

9 1/2 tablespoons butter - divided
1 1/2 pounds fresh wild mushrooms (such as cÃ¨pe [porcini], hen of the woods, chanterelle, or stemmed shiitake); large mushrooms sliced, small mushrooms halved or quartered
7 cups (about) chicken stock
1 tablespoon 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 wine vinegar
1/4 cup grated Parmesiano Reggiano cheese plus additional for serving