Mushroom Risotto With Vermouth

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.
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: Italian
Servings: 4 servings


  • 12 oz mushrooms cremini, wild, white or mixture
  • 1/4 cup olive oil
  • 2 Tbsps butter divided 1 + 1
  • 1 cup arborio rice
  • 2 shallots
  • 3 1/2 cups chicken broth
  • 1/2 cup dry vermouth
  • 1/2 cup parmesan or asiago cheese, grated plus more for garnish


  • 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 Tbsp 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.


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.


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
Mushroom Risotto With Vermouth

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