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9½ Tbsp butter or olive oil, divided

1½ lb fresh wild mushrooms (such as cèpe [porcini], hen of the woods, chanterelle, or stemmed shiitake); large mushrooms sliced, small mushrooms halved or quartered

7 c (about) low-salt chicken or vegetable broth

1 Tbsp extra-virgin olive oil

¾ c finely chopped leek (white and pale green parts only)

1¼ c arborio rice (8-9 oz)

¼ c dry white wine

¼ c dry white vermouth

¼ c grated Parmesan cheese plus additional for serving (optional)

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1. Melt 2 Tbsp butter in heavy large skillet over medium-high heat. Add ¼ of mushrooms and sprinkle with salt. Sauté mushrooms until tender and beginning to brown, 3-4 minutes. Transfer mushrooms to medium bowl. Working in 3 more batches, repeat with 6 Tbsp butter, remaining mushrooms, and salt and pepper.

2. Bring 7 c broth to simmer in medium saucepan; keep warm. Melt remaining 1½ Tbsp butter with olive oil in heavy large saucepan over medium-low heat. Add leek, sprinkle with salt, and sauté until tender, 4-5 minutes. Add rice and increase heat to medium. Stir until edges of rice begin to look translucent, 3-4 minutes. Add white wine and vermouth and stir until liquid is absorbed, about 1 minute. Add ¾ c warm broth; stir until almost all broth is absorbed, about 1 minute. Continue adding broth by ¾ cupfuls, stirring 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 ¾ 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 ¼ c grated Parmesan cheese, if using. Transfer risotto to serving bowl. Pass additional Parmesan cheese alongside, if desired.

Tags: BonAppetit, Bon-Appetit, Bon Appetit, Dinner, Italian, Leek, Main, Mushroom, Rice, Risotto, Side, Vegan, Vegetarian