By Robert Trottmann

Ingredients
9 1/2 tablespoons butter, divided
1 1/2 pounds fresh mushrooms (your choice- I used cremini)
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)
1/2 cup dry white wine
1/4 cup grated Parmesan cheese plus additional for serving
Ledger David Sangiovese

Preparation
Slice the mushrooms into thirds. 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 remaining 8 (divided equally) tablespoons butter, remaining mushrooms, and salt and pepper.

Bring the chicken broth to simmer in a saucepan and keep warm. Melt remaining 1 1/2 tablespoons butter with olive oil in heavy large saucepan over medium-low heat. Add leeks, sprinkle with salt, and sauté until tender, 4 to 5 minutes. Add rice and increase heat to medium. Stir until edges of rice begin to look translucent, 3 to 4 minutes. Add the wine and stir until liquid is absorbed.

Add 3/4 cup warm chicken broth; stir until almost all broth is absorbed, about 1 minute. Continue adding broth by 3/4 cupfuls, stirring continuously until almost all broth is absorbed before adding more, until rice is halfway cooked, about 10 minutes. Stir in sautéed mushrooms. Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed before adding more, until rice is tender but still firm to bite and risotto is creamy, about 10 minutes. Stir in 1/4 cup grated Parmesan cheese, if using.

Serve with additional Parmesan and chopped Italian parsley.

This is wonderful main dish or can be served as a side with grilled meats.
Enjoy!