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1
Heat the chicken stock in the small pot over low heat.
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2
Do not boil.
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3
Heat olive oil and half of the butter over medium heat.
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4
Once the oil is heated, add the leeks.
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5
Saute for three minutes until just starting to soften.
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6
Keep the leeks moving enough and the heat just barely low enough that they don't brown.
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7
Add the mushrooms and a pinch of salt and cook until soft, about 7 more minutes.
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8
Stir in the rice and keep it moving in the pan.
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9
Watch for the rice kernal to change from fully opaque to translucent with an opaque center.
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10
Without this step, the risotto won't become creamy as it should.
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11
Deglaze your pan with a hit of sherry.
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12
I tend to be generous with the sherry, but you just need enough to coat the bottom of the pan.
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13
Once the sherry (or whatever) has almost fully evaporated, add 1/4 - 1/3 cup of the hot chicken broth and stir to mix.
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14
Warm chicken broth is necessary to let the rice release its carbs out into the pan, creating that creamy texture we all know and love.
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15
Risotto with cold or room temperature stock just doesn't work.
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16
Once the first batch of stock is almost fully absorbed, add the second 1/3 cup.
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17
Keep repeating the cycle until the rice is firm to the tooth, but pleasantly soft and creamy (about 20 minutes).
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18
The amount of stock used will vary, just keep a good supply nice and hot in the small pot.
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19
Once the rice is done, add the remaining butter, taragon, parmesan, salt and pepper.
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20
Serve immediately.
