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!
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!
- 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.
- 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.
- Vermouth – dry! You don’t want this to risk tasting like it should have been dessert!
- 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.
Mushroom Risotto With Vermouth
- 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.
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