Wild Mushroom Risotto Recipe

Is there anything better that warm savory dishes, such as stew, soup, risotto or meat cooked in the oven on cold winter days? I love how you can recycle a soup and use it for all the meals mentioned above. How versatile! I´m quite sure, though, that if you are following any of this blog recipes you won´t have any leftovers!

This mushroom risotto is like no other. Besides being exquisite and flavorful it has an incredible aroma...Oh my! There is no chance you will dislike it. The best part: it´s easy to make, so you don´t need to be a Michelin chef to surprise your loved ones with this delicious dish.

The following recipe, which I learned at the Institute of Culinary Education in New York City is intended to serve 4. However, my husband and I ended up eating the whole preparation by ourselves. So either the portions in the original recipe are too small, or we eat like pigs (which is highly likely). It really serves 2.

WHAT YOU NEED:

A- 450grams of any kind of edible mushrooms. Slice the big ones and cut the smaller ones in quarters.

B- 6 cups of warm chicken stock (best if homemade, beware of salt if bought)

C- 45 grams butter

D- 1/2 cup of sliced leeks (white and light green parts only)

E- 1 cup Arborio rice

F- 1/4 cup dry white wine

G- 1/4 cup dry white vermouth

H- 1/4cup grated fontina cheese (I used Grana Padano)

I- Olive oil a/n

HOW YOU DO IT:

1. Sauté mushrooms until tender in a large skillet coated with olive oil. The recipe says to sauté one-third of the mushrooms at a time, I did it in a large skillet over medium heat and all at once and had no problem. Reserve for later.
2. In a medium saucepan melt half of the butter with a tablespoon of olive oil. Sauté the leeks until tender and add the rice. Stir until the edges of the rice begin to look transparent. Increase the temperature to medium-high and add the stock, half a cup at a time, stirring until it is almost completely absorbed. Continue adding stock until the rice is halfway cooked (this will take about ten minutes).
3. Add the mushrooms.
4. Continue adding stock and stirring until the rice is tender but firm to the bite and creamy. Add the remaining butter and cheese.
5. Serve with extra grated cheese.