Yields or Serves:
Rating:[Total: 2 Average: 5/5]
This savory, well balanced with wild mushrooms and Parmesan cheese works well as a main course, but of course you can certainly serve it as a side dish.
- 10 Tablespoons Butter (Divided)
- 1 1/2 Pounds Fresh Wild Mushrooms (Porcini, Hen of the Woods, or Chanterelle) – Sliced
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Freshly Ground Pepper
- 7 Cups Chicken Broth
- 1 Tablespoon Olive Oil
- 3/4 Cup Finely Chopped Leeks (White & Pale Green Parts Only)
- 1 1/4 Cups Arbrio Rice
- 1/4 Cup Dry White Wine
- 1/4 Cup Dry White Vermouth
- 1/4 Cup Grated Parmesan Cheese (Plus More For Garnish)
- In a large-size heavy skillet melt 3 tablespoons butter over a medium-high heat. Add 1/4 of mushrooms and sprinkle with kosher salt and pepper. Sauté mushrooms for 4 minutes until tender and they begin to brown. Working in batches, repeat with 6 tablespoons butter, remaining mushrooms, kosher salt, and pepper.
- In a medium-size saucepan bring chicken bring to a simmer over a medium-low heat and keep warm.
- In large-size heavy saucepan melt remaining butter over a medium-low heat. Add olive oil. Add leeks and sauté for 5 minutes. Add rice and turn heat to medium. Stir and cook for 5 minutes. Add white wine and vermouth. Stir until cook for 2 minutes until liquid is absorbed. Add 3/4 cup warm chicken broth and stir for 2 more minutes until broth is absorbed.
- Continue adding broth by 3/4 cup at a time, stirring until almost all broth is absorbed before adding more. You will want rice to be tender and creamy. This should take about 10 minutes.
- Stir in Parmesan cheese. Remove from heat and transfer to serving bowl. Sprinkle a bit of extra Parmesan cheese over the top.
- Serves 6
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen