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    Home » Sides

    Mushroom Risotto With Vermouth

    Published: Dec 29, 2022 · Modified: Jan 23, 2023 by Carolyn Hetke · This post may contain affiliate links,

    Jump to Recipe Print Recipe

    Mushroom Risotto With Vermouth could become your best friend whether you are entertaining or having an evening in.

    I served it with these Italian inspired Tuscan ribs and it was a great match!

    Cut rack of pork back ribs with dry spice rub and balsamic glaze.
    Tuscan Balsamic Ribs

    If you are entertaining or want a fancy meal at home serve it with these Pork Scaloppini with Prosciutto and Vermouth! A match made in heaven!

    Pork scaloppini with caramelized lemon slices beside Mushroom Risotto with Vermouth.
    Pork Scaloppini with Prosciutto

    Chef's Tips

    1. You can use any kind of mushroom here. I often use cremini because that is what I have on hand most often. But a more interesting mushroom would take it up a notch - especially if the risotto is the star of the meal or course.
    2. You can use aged Parmesan or Asisago for the cheese. I often use Asiago because I usually have a block of it on the go. Any hard, flavourful cheese would work though.
    3. Vermouth - dry! You don't want this to risk tasting like it should have been dessert!
    4. This is best served right away as with all risottos. Having said that I also find leftover risotto to be quite a sturdy dish. It isn't as creamy as the first pass but it doesn't lose any flavour for sure!

    Wine Pairing for Mushroom Risotto With Vermouth

    The Vermouth gives a savoury undercurrent here but is not overpowering so you have lots of wine choices here.

    For white - I would suggest an Italian white like a Soave or Lugana. A Chardonnay or Chenin Blanc would work well too. An oaked profile with a bit of texture works great with the aged cheese and woodsy mushrooms!

    On the red spectrum you could play up the mushroom aspect so an aged Pinot Noir, a Bordeaux, Malbec or Mourvedre with some earthy tones would all work well.

    A bowl of risotto with roasted mushrooms on top and garnished with fresh grated Asiago cheese.

    Mushroom Risotto With Vermouth

    Easy but loaded with flavour, this could be a side or the star of your meal.
    Author: Carolyn Hetke

    If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!

    5 from 2 votes
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    Course: Side Dish
    Cuisine: Italian
    Prep Time: 15 minutes mins
    Cook Time: 40 minutes mins
    Total Time: 55 minutes mins
    Servings: 4 servings

    Ingredients

    • 12 oz mushrooms cremini, wild, white or mixture
    • ¼ cup olive oil
    • 2 Tbsps butter divided 1 + 1
    • 1 cup arborio rice
    • 2 shallots
    • 3 ½ cups chicken broth
    • ½ cup dry vermouth
    • ½ cup parmesan or asiago cheese, grated plus more for garnish

    Instructions

    • Clean and slice mushrooms. Toss in oil. Preheat oven to 425°. Line a baking sheet with parchment paper, spread the mushrooms in a single layer. Roast about 15 minutes until mushrooms are golden. (Or pan fry until mushroom release their juices and it evaporates.)
    • Heat broth in the microwave.
    • In a large skillet, melt 1 tablespoon butter over medium/high heat. Add the shallot and cook about 4 minutes. Add the rice and stir to coat. Cook about 1 minute. Add the vermouth and allow it to be absorbed. Add the warm broth, 1 cup at a time, stirring constantly until it is nearly absorbed. It will take 4-5 minutes for each cup to be absorbed.
    • Add half the mushrooms and stir to mix. Add the grated cheese.
    • Serve topped with the remaining mushrooms and additional cheese if desired.

    Notes

     
    Risotto is best served immediately but leftovers will keep in the fridge well for a couple of days.  They won't be as creamy but they won't lose any flavour.

    Nutrition

    Calories: 481kcal | Carbohydrates: 49g | Protein: 14g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 331mg | Potassium: 532mg | Fiber: 2g | Sugar: 2g | Vitamin A: 283IU | Vitamin C: 2mg | Calcium: 127mg | Iron: 3mg
    Tried this recipe?Mention @thewineloverski or tag #thewineloverski!

    Reader Interactions

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      5 from 2 votes (1 rating without comment)

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      Recipe Rating




    1. RALPH HETKE

      January 05, 2023 at 9:01 am

      5 stars
      Super.

      Reply

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