Wild Mushroom Risotto

Ingredients:

• 9 1/2 tbsp butter, divided
• 1 1/2 lb fresh wild mushrooms or 5 oz dry mushrooms, such as porcini, hen of the woods, chanterelle, oysters, or stemmed shiitake; large mushrooms sliced, small mushrooms halved or quartered
• 7 cups (about) low-salt chicken broth
• 1 tbsp extra-virgin olive oil
• 3/4 cup finely chopped leek (white and pale green parts only)
• 1 clove garlic, crushed
• 1 tsp minced fresh parsley (optional)
• 1 1/4 cups arborio rice
• 1/4 cup dry white wine
• 1/4 cup dry white vermouth
• 1/4 cup grated Parmesan cheese plus additional for serving (optional)

Directions:

1. 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.
2. Bring 7 cups chicken broth to simmer in medium saucepan; keep warm.
3. Melt remaining 1 1/2 tablespoons butter with olive oil in heavy large saucepan over medium-low heat.
4. Add leek and garlic, sprinkle with salt, and sauté until tender, 4 to 5 minutes.
5. Add rice and increase heat to medium. Stir until edges of rice begin to look translucent, 3 to 4 minutes.
6. Add white wine and vermouth and stir until liquid is absorbed, about 1 minute.
7. 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.
8. 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.
9. Stir in 1/4 cup grated Parmesan cheese, if using. Transfer risotto to serving bowl. Sprinkle with additional Parmesan cheese and minced parsley alongside, if desired. Enjoy!