- Serves: 6 servings
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- 8 tablespoons/1 stick salted butter, divided
- 1 1/2 pounds mixed fresh wild Mycopia Organic mushrooms; large mushrooms sliced, small mushrooms halved or quartered
- 7 cups 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
- 1/4 cup dry white wine
- 1/4 cup vermouth
- 1/4 cup grated Parmigiano Reggiano cheese
Melt 6 tablespoons butter in heavy large skillet over medium high heat. Add the mushrooms and sprinkle with salt. Sauté until tender and beginning to brown, 3 to 4 minutes. Transfer the mushrooms to medium bowl.
Bring 7 cups chicken broth to simmer in medium saucepan; keep warm. Melt remaining 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 the 1/4 cup grated cheese. Serve hot.