Mushroom Risotto with Vermouth could become your best friend, whether you are entertaining or having an evening in. Earthy mushrooms and a hit of Vermouth add incredible flavour to this popular dish.
What Makes This Recipe Special?
- The flavour combination is unusual and is sure to impress your guests.
- Risotto can be served as a course on its own or with your main, and it's simple to make.
Jump to:
Ingredients and Substitutions
- Rice- should be Carnoli or Arborio. Other types of rice are not starchy enough to create the creaminess of Risotto.
- Mushrooms - I often use cremini. But a more interesting mushroom would take it up a notch - especially if the risotto is the star of the meal or course.
- Vermouth- must be dry Vermouth. You could substitute white wine but your dish will not have the stand-out flavour the Vermouth will give it.
- Cheese- Fresh Parmesan, Asiago or Gran Padano all work. Fresh is best but you can use pre-grated if you have to.
How To Make It
- First, you will cook the mushrooms until they release their juices.
- Heat the broth in the microwave and have it close by for adding to the rice.
- Next, in a skillet, you will saute the shallots, add the rice and saute a couple of minutes more. Then add the Vermouth and let it get absorbed. This creates a flavour layer.
- Then you will add the broth a cup at a time and cook until it is absorbed.
- You will add the mushrooms and grated cheese at the end and serve with more mushrooms and cheese as garnish.
- 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!
Suggest Menu
Tuscan ribs
or
Pork Scaloppini with Prosciutto and Vermouth
Mushroom Risotto with Vermouth
Rapini
Wine Pairing
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.
Related Recipes
Mushroom Risotto With Vermouth
Easy but loaded with flavour, this could be a side or the star of your meal. Saute the rice to coat with oil and add the Vermouth to let it absorb. Then proceed with the broth additions until you have a creamy dish. Add the mushrooms and cheese at the end.
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!
Save Print Pin FacebookServings: 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.
Wine Pairing
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.
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!
RALPH HETKE
Super.