Wild Mushroom Risotto
9 1/2 T Butter, divided
1 1/2 pounds fresh wild mushrooms (porcini, stemmed shiitake, hen of the woods) Sliced or quartered depending on size
7 cups chicken broth
1 T olive oil
3/4 c finely chopped leeks (while & pale green parts only)
1 1/4 c rice, (can use brown if you are willing to stir that long)
1/2 c. Hidden Ridge Cabernet Sauvignon
Melt 2 T butter in large skillet over medium heat. Add 1/4 c of mushrooms, sprinkle with sauce and saute about 4 -5 minutes until tender and beginning to brown. Transfer mushrooms to medium bowl. Repeat with remaining mushrooms, butter and salt until all mushrooms are tender and browned.
Bring broth to a simmer. Meanwhile, melt 1 1/2 T butter with olive oil in large saucepan over medium-low heat. Add leeks and saute until tender about 6 minutes. Season with salt. Add rice and increase heat to medium, stirring for about 4 minutes. Add wine and stir until wine is absorbed - about 2 minutes. Add 3/4 c warm broth and stir until almost all broth is absorbed. Continue adding broth by 3/4 cupfuls for about 10 minutes and then add the mushrooms. Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed.
2006 55% Slope
2007 55% Slope