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Wild/Forest Mushroom Risotto

  • 27 Sep 2016
  • By Laura Springwood - Based on a recipe by LORI DE MORI
Wild/Forest Mushroom Risotto

 

Serves 6 people

Prep Time: 20 minutes

Cooking time : 60 minutes

Ingredients

 

Method

  1. Melt 2 tablespoons butter in heavy large skillet over medium-high heat.
  2. Add 1/4 of mushrooms and sprinkle with salt. Sauté mushrooms until tender and beginning to brown, 3 to 4 minutes.
  3. Transfer mushrooms to medium bowl. Working in 3 more batches, repeat with 6 tablespoons butter, remaining mushrooms, and salt and pepper.
  4. Bring 7 cups chicken broth to simmer in medium saucepan; keep warm.
  5. Melt remaining 1 1/2 tablespoons butter with olive oil in heavy large saucepan over medium-low heat.
  6. Add leek, sprinkle with salt, and sauté until tender, 4 to 5 minutes.
  7. Add rice and increase heat to medium. Stir until edges of rice begin to look translucent, 3 to 4 minutes.
  8. Add "white grape" and "vermouth grape" and stir until liquid is absorbed, about 1 minute.
  9. 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.
  10. 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.
  11. Stir in 1/4 cup grated Parmesan cheese, if using. Transfer risotto to serving bowl. Pass additional Parmesan cheese alongside, if desired.

 

Recipe Credit 

Based on the recipe appeared in epicurious.com - http://www.epicurious.com/recipes/food/views/Wild-Mushroom-Risotto-361309

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