Wild Mushroom Risotto

I fell in love with risotto when I was on a date in Santa Rosa, California at a restaurant called Flavor Bistro. Definitely an amazing gourmet restaurant. If you ever visit Santa Rosa I HIGHLY recommend eating here for a hot date. :)

Anyway, mushrooms are a great addition to risotto. You have to cook risotto with dry white wine. I won't eat risotto if it doesn't have white wine in it.

I got this recipe from Bon Appetit, my favorite gourmet cooking magazine.

Fast and easy food can taste great but gourmet food is my love.

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 -(I used Kenwood white white. Phenomenal. If you can't find that, use Kendal-Jackson wine)
• 1/4 cup dry white vermouth
• 1/4 cup grated Parmesan cheese plus additional for serving (optional)
• 
  

Preparation

• Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add 1/4 of mushrooms and sprinkle with salt. Sauté 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 1/2 tablespoons butter with olive oil in heavy large saucepan over medium-low heat. Add leek, sprinkle with salt, and sauté 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 3/4 cup warm chicken broth; stir until almost all broth is absorbed, about 1 minute. Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed before adding more, until rice is halfway cooked, about 10 minutes. Stir in sautéed mushrooms. Continue adding broth by 3/4 cupfuls, stirring 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 1/4 cup grated Parmesan cheese, if using. Transfer risotto to serving bowl. Pass additional Parmesan cheese alongside, if desired.