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Wild Mushroom Risotto

On my bi-weekly Costco run yesterday I found these beautiful Chanterelle mushrooms and despite the fact they were $9.00 I decided to try them out. Although I am sure you could also use cremini, porcini, shiitake or white mushrooms for this recipe. 


Ingredients: 
  • 6 Tablespoons Butter
  • 1 pound of Wild Mushrooms (Chanterelles, Cremini, Porcini, Shiitake or White), halved/quartered or sliced. 
  • 6-7 cups low-sodium Chicken Broth (preferably homemade stock) 
  • 1 Tablespoon Olive Oil
  • 3/4 cup of Leeks, finely chopped (white and pale green parts only) - Could also use chopped shallots or onions.
  • Fresh parsley, chopped (optional but makes it look pretty)
  • 1 1/4 cup Arborio Rice
  • 1/2 cup dry White Wine
  • 1/4 cup shredded Parmesan (optional but why would you want to leave out the cheese)
Bring 6-7 cups of chicken broth to simmer and keep warm. 

Melt 2 tablespoons butter in heavy skillet over medium-high heat.  Add 1/2 of mushrooms and sprinkle with salt and pepper.  Saute' mushrooms until tender and beginning to brown about 3-4 minutes. Transfer mushrooms to a medium bowl. Add 2 more tablespoons butter and add the remaining mushrooms and saute again for 3-4 minutes. 

Melt remaining 2 tablespoons of butter and olive oil in heavy large saucepan over medium-low heat. Add leeks, sprinkle with salt and saute until tender, 4-5 minutes.  Add rice and increase heat to medium. Stir until edges of rice begin to look translucent, 3-4 minutes.  Add white wine 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 sauteed mushrooms.  Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed adding more until rice is tender but still firm to bite and risotto is creamy, about 10 minutes. 

Stir in 1/4 cup parmesan cheese and parsley, if using.  Serve. 


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