Roasted Mushroom and Vermouth Risotto

★★★☆☆
Prep: 10 mins Cook: 35 mins Serves: 4-6

Ingredients

  • 1 pound mixed wild mushrooms, torn into pieces
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and pepper
  • 7 cups low-sodium chicken or vegetable broth
  • 1/4 cup unsalted butter, divided
  • 4 shallots, minced
  • 1 1/2 cups arborio rice
  • 1 cup dry vermouth
  • 1/2 cup freshly grated Parmesan cheese

Instructions

  1. Preheat oven to 425°F. Toss mushrooms with oil, salt, pepper. Roast 15 minutes.
  2. Bring broth to simmer; keep warm.
  3. Sauté shallots in 2T butter 4 minutes. Add rice, toast 1 minute. Add vermouth, stir until absorbed.
  4. Add broth 1 cup at a time, stirring constantly, 15 minutes. Add half the mushrooms.
  5. 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
· Laura Rege / Food & Wine
risotto, mushroom, vermouth