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Wild Mushroom Risotto

Yields1 Serving

 9 ½ tbsp butter, divided
 1 ½ lbs fresh wild Oregon chanterelle or shitake mushrooms, halved or quartered
 7 cups low-salt chicken broth
 1 tbsp extra-virgin olive oil
 ¾ cup finely chopped leek (white and pale green parts only)
 1 ¼ cups arborio rice
 ¼ cup dry white wine
 ¼ cup dry white vermouth

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.
Bring 7 cups chicken broth to simmer in medium saucepan.
Melt remaining butter with olive oil in heavy large saucepan over medium-low heat.
Add leek, sprinkle with salt, and sauté until tender, 4 to 5 minutes.
Add rice and increase heat to medium.
Stir until translucent, 3 to 4 minutes.
Add white wine and vermouth and stir until liquid is absorbed, about 1 minute.
Continue adding broth and stirring.
Stir in sautéed mushrooms until rice is tender and risotto is creamy.
Stir in 1/4 cup grated Parmesan cheese.
Transfer risotto to serving bowl.