Mushroom risottos are one of my go-to dishes when pairing with Pinot Noir, held over from years of not eating meat and a love for the abundance of mushrooms in the Northwest. So whenever my local grocer or famer's market has a new crop of mushrooms, I dash on home to make up a cheesy batch of risotto and open up a Pinot. The creaminess of this particular version will balance nicely with the structure of our Reserve Pinot Noir.
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Wild Mushroom Risotto
Risottos may take a while to reach perfection, but it is entirely worth it. This recipe is a slight adaption from Bon Appétit made entirely vegetarian.
9 1/2 tablespoons butter, divided
1 1/2 pounds fresh wild mushrooms - (such as porcini, chanterelle, or stemmed shiitake); large mushrooms sliced, small mushrooms halved or quartered
7 cups (about) low-salt mushroom 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 (8 to 9 ounces)
1/2 cup dry white wine
1/4 cup grated Parmesan cheese plus additional for serving (optional)
Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add 1/4 of mushrooms and sprinkle with salt. Sauté mushrooms until tender and beginning to brown, 3 to 4 minutes. Transfer mushrooms to medium bowl. Working in 3 more batches, repeat with 6 tablespoons butter, remaining mushrooms, and salt and pepper.
Bring 7 cups mushroom broth to simmer in medium saucepan; keep warm. Melt remaining 1 1/2 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 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 1/4 cup grated Parmesan cheese, if using.
Transfer risotto to serving bowl. Pass additional Parmesan cheese alongside, if desired.