Roasted Mushroom and Vermouth Risotto
★★★☆☆
Ingredients
- 1 pound mixed wild mushrooms, torn into pieces (454 g)
- 1/4 cup extra-virgin olive oil (59.1 ml)
- Kosher salt and pepper
- 7 cups low-sodium chicken or vegetable broth (1656 ml)
- 1/4 cup unsalted butter, divided (59.1 ml)
- 4 shallots, minced
- 1 1/2 cups arborio rice (355 ml)
- 1 cup dry vermouth (237 ml)
- 1/2 cup freshly grated Parmesan cheese (118 ml)
Instructions
- Preheat oven to 425°F. Toss mushrooms with oil, salt, pepper. Roast 15 minutes.
- Bring broth to simmer; keep warm.
- Sauté shallots in 2T butter 4 minutes. Add rice, toast 1 minute. Add vermouth, stir until absorbed.
- Add broth 1 cup at a time, stirring constantly, 15 minutes. Add half the mushrooms.
- Continue adding broth until rice is tender, about 5 more minutes. Stir in remaining butter and Parmesan. Top with remaining mushrooms.
Wine Pairing: Medium Red (Barolo, Nebbiolo) — Nebbiolo's earthy character pairs beautifully with wild mushrooms.