I will probably be making this today, because I have a leek and a bag of chanterelles that need to be used ASAP. One substitution I like to make lately is to use aged Gouda in place of the Parmesan--it matches the earthiness of the mushrooms and thyme nicely. I adapted this because I don't have cream sherry, nor am I likely to buy it to make risotto once; I prefer Sauvignon Blanc. It adds a nice brightness that counterbalances the earthiness of the mushrooms, thyme, and cheese. I also rehydrate my dried mushrooms in the stock I'm going to be using, if I'm using dried mushrooms:
Mushroom and Leek Risotto Recipe
http://www.thekitchn.com/thekitchn/s...risotto-098626
Ingredients
1 1-lb package of white arborio rice/risotto
2 cups of mushrooms, your choice. I used a mix of dried chanterelles, dried porcinis, and fresh baby bellas.
1/2 of a shallot, chopped
1 large leek, washed and sliced
2 tbsp. butter or olive oil
3 cups liquid of your choice - vegetable, chicken, or beef broth. You can also use the water you soaked dried mushrooms in, if any.
1/2 cup Sauvignon Blanc
2 tbsp. fresh thyme leaves
Salt & pepper to taste
Parmesan cheese
Preparation
Soak any dried mushrooms in hot water and set aside. In a large pot, saute the leek and shallot in the butter or oil until soft. Add fresh sliced mushrooms and saute until nicely browned. Add the thyme, and some salt & pepper to taste. Add the risotto and stir to coat evenly. Bring pot to medium-high heat and add 2/3 of the liquid, stirring, taking care not to let the risotto stick. You want to have a slow boil going, not a rollicking boil or a simmer.
As the risotto cooks, it will absorb the liquid, so add more, half a cup at a time, stirring. At the end, add the sherry, and more salt & pepper to taste. If you've used up all your liquid and the risotto is still too hard, add about half a cup of liquid - more broth, sherry, or water. This might be a sign your heat is too high, so turn it down a little.
The risotto is done when it is al dente. Serve with grated Parmesan on top.