Techniques and Recipes

Mushroom

and

Parmesan Risotto

This recipe shows o the full range of your ﬂ exible French top,

using the entire spectrum of low to high temperatures.

PREPARATION METHOD

1. In a large, heavy skillet over medium-high heat, melt 2 tablespoons butter.

2. Add ¼ of the mushrooms and sprinkle with salt and pepper; do not crowd

the mushrooms. Sauté until tender and starting to brown, 3–4 minutes.

Transfer mushrooms to a bowl. 3. Repeat, using 2 tablespoons butter and

¼ of the mushrooms for each additional batch. 4. In a medium saucepan,

bring chicken broth to a simmer; keep warm. 5. In a large, heavy skillet over

medium-low heat, melt remaining 2 tablespoons butter with olive oil. Add

leek and a pinch of salt; sauté until tender, 4–5 minutes. 6. Add rice and move

skillet towards the center of the French top to increase heat to medium. Toast

rice, stirring constantly, until edges of rice become translucent, 3–4 minutes.

7. Add white wine and vermouth; stir until liquid is absorbed, about 1 minute.

8. Add ¾ cup warm chicken broth; stir until broth is mostly absorbed, about

1 minute. Repeat, adding ¾ cup of broth at a time, stirring until broth is mostly

absorbed before adding more, until rice is halfway cooked, about 10 minutes.

9. Stir in sautéed mushrooms. 10. Add broth ¾ cup at a time, stirring until

broth is mostly absorbed before adding more, until rice is tender but still

ﬁ rm to bite and risotto is creamy, about 10 minutes. 11. Stir in ¼ cup grated

Parmesan cheese. Transfer risotto to serving bowl. Pass additional Parmesan

cheese alongside, if desired.

MAKES COOK TIME

6 SERVINGS 45 MINUTES

INGREDIENTS

– 10 tablespoons butter, divided

– 1½ pounds fresh wild mushrooms,

trimmed and sliced

– 7 cups low-sodium chicken broth

– 1 tablespoon extra-virgin olive oil

– ¾ cup ﬁ nely diced leek, white and

pale green parts only, discard dark

green leaves

– 1¼ cups arborio rice

– ¼ cup dry white wine

– ¼ cup dry white vermouth

– ¼ cup grated Parmesan cheese,

plus additional for serving

– Kosher salt

– Black pepper

RANGETOP French Top