Melt 2 tbsp. butter in a heavy large skillet over medium high heat. Add ¼ of the mushrooms and sprinkle with salt. Saute until tender and just beginning to brown (3-4 minutes), transfer to a medium sized bowl. Repeat with remaining mushrooms (about 3 batches, 2 tbsp. butter each).
Bring broth to a simmer in a medium size saucepan; keep warm.
Melt 1 ½ tbsp. butter and olive oil in a heavy large saucepan over medium-low heat, add leeks or onions, and saute until tender, about 4-5 minutes. Salt and pepper to taste. Add rice, increase heat to medium, and stir until slightly translucent, about 3-4 minutes. Add white wine and stir until most of the liquid is absorbed (about a minute). Add in ¾ cup warm broth, stirring until most of the liquid is absorbed. Continue adding broth by ¾ cupfuls, stirring until most of the liquid is absorbed before adding more – approx. 3 more times or until the rice seems halfway cooked. Stir in cooked mushrooms and continue adding broth as before, stirring until most of the liquid is absorbed. When rice is tender but still firm and risotto is creamy, add Parmesan cheese, transfer to a serving bowl, and pass more Parmesan alongside.
This is a lot of stirring at the stove, but don’t be intimidated – it works- and everyone will love the results. Can be served as a side dish or as a lighter entree with sauteed veggies and a salad.
The earthiness of the mushrooms will bring out the savory side of the Pinot Noir – superb!
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