Wild mushroom risotto

[bif]

Last edited Wed May 13, 2015, 02:54 PM - Edit history (2)

http://cookingwiththemark.blogspot.com

Ingredients
bunch o' wild mushrooms
1 1/2 c chicen stock mixed with 1 1/2 c water
1/2 c parmesan
1/2 c vermouth
2 leeks, chopped
1 c Arborio rice

Directions
In a saucepan, bring broth/water to a simmer, then reduce heat and keep warm. Saute mushrooms until browned. Set aside. In a saucepan, sauté leeks in olive oil until translucent. Add Arborio rice and cook for roughly 10 minutes until rice turns a light khaki color. Add wine and let it cook off. Then over low heat, add broth one cup at a time, stirring constantly until all the broth has been absorbed--this will take about 25 minutes. Stir in mushrooms and parmesan just before serving.

[locks]

1. Thanks, I love risotto

have always used white wine but will try the vermouth.

[cbayer]

2. Mmmm….

You may need to update your recipe. You don't list the amount of rice and I think you may have an error in your broth measurement.

I like to keep the broth simmering while adding it. That assures that the rice will never stop cooking.

Enjoy!

[bif]

3. Thanks

I did a quick cut and paste from a previous risotto recipe and should have paid more attention. I dilute the broth since I have high blood pressure and try to use as little sodium as possible. I think it still turns out well.

[cbayer]

4. I like your simple approach to things.

It's a way of doing things that I have really come to love while in Italy.