Wild Mushroom Risotto
This recipe is a creamy Italian rice with chicken broth and savory Mycopia Organic Wild Mushrooms. You can make it on the stovetop with a little patience and meditative stirring. Risotto is a variety of Italian rice that is high in a particular type of starch. The grains are shorter and fatter than most other rices. Arborio, Carnaroli and Vialone Nano are the most famous varieties. The high starch content of risotto rice yields a creamy texture when cooked.
- 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.
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