Mushroom Risotto

One of my go-to comfort foods. If you are in Westchester County, check out Westchester Mushroom Co for amazing mushrooms!

Serves 4

Olive oil, as needed

1 pound mixed fresh mushrooms (such as porcini, hen of the woods, chanterelle, stemmed shiitake, or white button) sliced

4 cups vegetable or chicken stock, more if needed

3 tablespoons butter, divided

½ cup finely chopped leek (white and pale green parts only)

1 cup Arborio rice

½ cup dry white wine, optional

¼ cup grated parmesan cheese plus additional for serving (optional)

Heat a 6-8 quart dutch oven over medium-high heat, and coat the bottom with olive oil.
Add ⅓ of the mushrooms and sprinkle with salt and freshly ground black pepper. Sauté mushrooms until tender and beginning to brown, 3 to 4 minutes. Transfer mushrooms to a medium bowl. Cook remaining mushrooms, working in 2 more batches, using additional oil as needed. Add all of the mushrooms to the bowl.
Bring the stock to a simmer in a medium saucepan; keep warm and set aside.
In the dutch oven, melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat.
Add the leeks, sprinkle with salt, and sauté until tender, 4 to 5 minutes.
Add the rice and stir until the edges of the rice look translucent, 3 to 4 minutes.
Increase heat to medium-high; add white wine and stir until liquid is absorbed about 1 minute.
Add about 1 cup of warm stock (a 4-ounce ladle will simplify this process); stir until almost all stock is absorbed.
Continue adding stock by ladlefuls, stirring until almost all the stock is absorbed, and then add more until the rice is almost completely cooked, about 20 minutes.
Stir in the sautéed mushrooms.
Continue adding stock by half-cupfuls, stirring until almost all stock is absorbed before adding more until rice is tender but still, firm to bite and risotto is creamy, about 10 minutes.
Stir in cheese and remaining 1 tablespoon butter.
Serve and pass additional cheese alongside, if desired.

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