Adapted from epicurious.com
The best mushrooms for this recipe are from Hazel Dell. They're available in town at the Denver Urban Homesteading Farmers' Market.
*If you're using homemade stock, you'll need to add salt to taste.
*Arborio is an Italian short-grain rice that's perfect for risotto. It's available in bulk at Sunflower or Whole Foods.
Yield: 6 first-course servings or 4 main-course servings
6 cups chicken stock or vegetable broth (three 14.5 oz cans will work if using store broth)
3 tablespoons butter
3 tablespoons olive oil
2 leeks, chopped (white and green parts)
3 cups chopped wild mushrooms (about a half pound)
1 cup arborio rice or medium-grain rice
1/2 cup dry sherry
1/2 cup freshly grated Parmesan cheese
3/4 tsp. chopped fresh thyme (optional)
salt and pepper to taste
Bring broth to simmer in medium saucepan. Reduce heat to low; cover and keep broth hot.
Melt the butter and olive oil in heavy wide-bottomed pan (like a saute pan or large skillet). Add chopped leeks and saute for one minute.
Add wild mushrooms; cook until mushrooms are tender and juices are released, about 8 minutes.
Add rice and stir to coat.
Add sherry and simmer until liquid is absorbed, stirring frequently, about 8 minutes. Increase heat to medium-high. Add 3/4 cup hot stock and simmer until absorbed, stirring frequently. Add remaining hot stock 3/4 cup at a time, allow stock to be absorbed before adding more and stirring frequently until rice is just tender and mixture is creamy, about 20 minutes. Stir in Parmesan cheese and chopped fresh thyme. Serve warm.
Risotto is shown garnished with fresh mizuna - chopped and added right before serving.