Wild Mushroom Risotto

Name: Wild Mushroom Risotto
Ingredients: 3 ½ tbsp butter, divided; 12 oz fresh, wild mushrooms (such as cèpe , hen of the woods, chanterelle, or stemmed shiitake); large mushrooms sliced, small mushrooms halved or quartered; 7 cups low-salt chicken broth; 2 oz extra virgin olive oil; ½ cup white onions; 3.4 cups finely chopped leek (white and pale green parts only); 1 ¼ cups arborio rice (8-9 ounces); ¼ cup dry white wine; ¼ cup white vermouth; 4 oz grated Parmesan cheese plus additional for serving (optional); kosher salt and black pepper

aspire.tv

Melt 2 tablespoons butter / half the oil in heavy large skillet over medium-high heat. Add the mushrooms and sprinkle with salt and pepper.

View full recipe on aspire.tv

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at aspire.tv.

Share this recipe:

Ingredients

3 ½ tbsp butter, divided
12 oz fresh, wild mushrooms (such as cèpe , hen of the woods, chanterelle, or stemmed shiitake); large mushrooms sliced, small mushrooms halved or quartered
7 cups low-salt chicken broth
2 oz extra virgin olive oil
½ cup white onions
3.4 cups finely chopped leek (white and pale green parts only)
1 ¼ cups arborio rice (8-9 ounces)
¼ cup dry white wine
¼ cup white vermouth
4 oz grated Parmesan cheese plus additional for serving (optional)
kosher salt and black pepper