Mixed Mushroom And Tarragon Risotto - cooking recipe

Ingredients

3 cups reduced-sodium vegetable broth or 3 cups chicken broth
1 cup white wine or 1 cup additional vegetable broth
2 tablespoons butter
2 cups sliced mixed mushrooms, such as shiitake,portobello and button
1 cup thinly sliced leek (white and pale green parts only)
1 cup arborio rice
1/4 teaspoon fresh ground pepper
1 tablespoon chopped fresh tarragon
1/4 cup freshly grated parmesan cheese

Preparation

In medium saucepan, bring broth and wine to a simmer.
Melt 1 Tbs of the butter in heavy large saucepan over medium heat.
Add mushrooms; cook 3-5 minutes or until softened, stirring frequently.
Remove mushrooms from saucepan with slotted spoon; set aside.
Add remaining 1 Tbs butter and leeks to saucepan; cook until softened, stirring frequently.
Add rice and pepper; cook about 1 minute, stirring, until rice is coated.
Add all but 1/2 cup of the simmering broth mixture.
Reduce heat to medium-low; cook 18-20 minutes or until rice has absorbed most of the liquid and is tender, stirring frequently.
Stir in tarragon and mushrooms.
Cook 2 minutes, stirring constantly.
Add cheese; stir to blend.
If necessary, add remaining broth for a creamy consistency.