- Chef's Knife: A versatile kitchen knife ideal for cutting and chopping ingredients like mushrooms and vegetables with precision.
- Wooden Spoon or Spatula Set (Suitable for Risotto): Durable wooden spoons are perfect for stirring risotto, as they won't scratch non-stick pans and provide good heat distribution.
- Heavy-Bottomed Stainless Steel Saucepan/Wok: An ideal choice for cooking rice dishes such as risotto; it helps to distribute heat evenly and prevents burning or sticking.
- Risotto Cooker Pot (Alternative to Traditional Pan): A specialized pot designed specifically for making perfect risotto with features that assist in achieving the ideal texture.
- Food Processor or Hand Blender: Useful for quickly chopping mushrooms and garlic, or pureeing components like vegetables if needed.
- Cheese Grater (Pelare): Essential for grating Parmesan cheese over risotto to add flavor and texture.
- Measuring Cups/Spoons Set: Precision is key in recipe making; this set ensures you measure out the correct amounts of ingredients such as rice, mushrooms, and liquids.
- Kitchen Scissors or Fresh Herb Clippers: Useful for trimming fresh herbs like parsley or thyme that might be used to garnish the risotto.
- Heavy-Duty Potato Masher (Alternative for Risotto): While not standard, a potato masher can also be used if you prefer chunkier rice texture or need to break down any ingredients during cooking.
- Dutch Oven: Another option that's excellent for even heat distribution and is commonly used in various risotto preparations due to its robust construction.
- Non-Stick Fry Pan (Alternative): If you don't have a wok or saucepan, this pan can be an alternative for sautéing mushrooms before adding them to the risotto.
9 1/2 tablespoons butter, divided
1 1/2 pounds fresh wild mushrooms
(such as cèpe [porcini], hen of the woods, chanterelle, or stemmed shiitake); large mushrooms sliced, small mushrooms halved or quartered
7 cups (about) low-salt chicken broth
1 tablespoon extra-virgin olive oil
3/4 cup finely chopped leek (white and pale green parts only)
1 1/4 cups arborio rice (8 to 9 ounces)
1/4 cup dry white wine
1/4 cup dry white vermouth
1/4 cup grated Parmesan cheese plus additional for serving (optional)
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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