Recipe: Mushroom Risotto and Mushroom-Stuffed Escargot

Beautiful culinary mushrooms are seasonal, so always check your favorite organic veggie stand for what's fresh ... portabellas, oyster mushrooms, shiitake, morels and chanterelles.

~Wild Mushroom Risotto~

9 1/2 tablespoons butter, divided
1 1/2 pounds fresh wild mushrooms
(such as cèpe [porcini], hen of the woods, chanterelle, or stemmed shiitake); large mushrooms sliced, small mushrooms halved or quartered
7 cups (about) low-salt chicken broth
1 tablespoon extra-virgin olive oil
3/4 cup finely chopped leek (white and pale green parts only)
1 1/4 cups arborio rice (8 to 9 ounces)
1/4 cup dry white wine
1/4 cup dry white vermouth
1/4 cup grated Parmesan cheese plus additional for serving

Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add 1/4 of mushrooms and sprinkle with salt. Sauté mushrooms until tender and beginning to brown, 3 to 4 minutes. Transfer mushrooms to medium bowl. Working in 3 more batches, repeat with 6 tablespoons butter, remaining mushrooms, and salt and pepper.

Bring 7 cups chicken broth to simmer in medium saucepan; keep warm. Melt remaining 1 1/2 tablespoons butter with olive oil in heavy large saucepan over medium-low heat. Add leek, sprinkle with salt, and sauté until tender, 4 to 5 minutes. Add rice and increase heat to medium. Stir until edges of rice begin to look translucent, 3 to 4 minutes. Add white wine and vermouth and stir until liquid is absorbed, about 1 minute. Add 3/4 cup warm chicken broth; stir until almost all broth is absorbed, about 1 minute. Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed before adding more, until rice is halfway cooked, about 10 minutes. Stir in sautéed mushrooms. Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed before adding more, until rice is tender but still firm to bite and risotto is creamy, about 10 minutes. Stir in 1/4 cup grated Parmesan cheese, if using.

~ Escargot In Mushroom Caps ~

24 escargot
24 mushrooms, stems removed
1/4 cup butter, melted
1 tablespoon butter
1 tablespoon shallot, minced
1 garlic clove, minced
2 tablespoons fresh flat leaf parsley, chopped very fine
1/2 cup parmesan cheese, grated very fine
1/2 cup aged gruyere cheese, grated very fine
fresh nutmeg
1 baguette

Preheat oven to 375 degrees.
Stuff one escargot into each mushroom cap.
Arrange caps on an escargot dish.

In a small sauté pan heat 1 tablespoon butter over medium-high heat.
Cook shallots and garlic until softened and beginning to caramelize.
Using a teaspoon drizzle shallot butter into each mushroom cap.
Sprinkle with 1 tablespoon flat leaf parsley.
Cover mushrooms with Parmesan and Gruyere.

Bake for 20 minutes or until cheese is completely melted and browned in spots.
Sprinkle with remaining parsley and grate fresh nutmeg over top.

Serve immediately with slices of crusty baguette.