Chanterelle Mushroom Risotto

Ingredients:

Directions:

1. Melt 4 tablespoons butter in a large skillet over medium-high heat. Add half of mushrooms and sprinkle with salt and pepper. Saute mushrooms for about 4 minutes, until tender and beginning to brown. Transfer mushrooms from the skillet to a bowl. Repeat process with remaining mushrooms. Set cooked mushrooms aside.
2. Pour vegetable broth into a medium saucepan and bring to a simmer. Keep warm.
3. Pour the olive oil into the same large skillet and melt the remaining 1 1/2 tablespoons of butter over medium-low heat. Add the chopped leeks and sprinkle with a pinch of salt, saute for about 5 minutes, until tender.
4. Add the arborio rice and increase heat to medium. Cook for about 4 minutes, stirring often.
5. Pour in the white wine and vermouth, stir until liquid is absorbed. Add 3/4 cup of the warm vegetable broth and stir for 1 minute. Continue adding broth by 3/4 cup, stirring for 1 minute and then adding more, 10 minutes total.
6. Add the sauteed mushrooms to the skillet. Stir together until incorporated. Sprinkle grated Parmesan cheese over top and stir together.
7. Transfer risotto to serving bowls and enjoy!