Mixed Mushroom And Tarragon Risotto

1. 1

   In medium saucepan, bring broth and wine to a simmer.

2. 2

   Melt 1 Tbs of the butter in heavy large saucepan over medium heat.

3. 3

   Add mushrooms; cook 3-5 minutes or until softened, stirring frequently.

4. 4

   Remove mushrooms from saucepan with slotted spoon; set aside.

5. 5

   Add remaining 1 Tbs butter and leeks to saucepan; cook until softened, stirring frequently.

6. 6

   Add rice and pepper; cook about 1 minute, stirring, until rice is coated.

7. 7

   Add all but 1/2 cup of the simmering broth mixture.

8. 8

   Reduce heat to medium-low; cook 18-20 minutes or until rice has absorbed most of the liquid and is tender, stirring frequently.

9. 9

   Stir in tarragon and mushrooms.

10. 10

    Cook 2 minutes, stirring constantly.

11. 11

    Add cheese; stir to blend.

12. 12

    If necessary, add remaining broth for a creamy consistency.

* Per serving · 4 servings · Values may vary.

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