Ingredients Grains Rice Roasted Mushroom and Vermouth Risotto 5.0 (5) 5 Reviews Roasting mushrooms concentrates their flavor, while dry vermouth offers an aromatic kick to this otherwise classic risotto. Slideshow: More Risotto Recipes By Laura Rege Laura Rege Instagram Website Laura Rege is a classically trained chef and veteran of both the Martha Stewart and Food & Wine test kitchens. For the past 15 years, Laura has been creating recipes and styling food for magazines, cookbooks, and food-driven websitesExpertise: food styling, recipe development.Experience: Laura Rege is a graduate of the French Culinary Institute and has worked in Michelin-starred restaurants in New York City. After serving as a senior member of the editorial teams at Food & Wine and Martha Stewart Living, Laura now runs her own company contributing mouthwatering recipes, food styling, and writing for media and food brands. Her work can be found in Shape and Rachael Ray In Season, among others. When she isn't in the kitchen, Laura is most likely still thinking about food, while scouting out the best new restaurants and products for traveling. Food & Wine's Editorial Guidelines Updated on January 1, 2018 Print Rate It Share Share Tweet Pin Email Roasting mushrooms concentrates their flavor, while dry vermouth offers an aromatic kick to this otherwise classic risotto. Photo: Christopher Testani Total Time: 35 mins Yield: 4 Ingredients 1 pound mixed wild mushrooms, such as oyster, hen-of-the-woods, and chanterelle, torn into small pieces 1/4 cup extra-virgin olive oil Kosher salt Pepper 7 cups low-sodium chicken or vegetable broth 1/4 cup unsalted butter, divided 4 shallots, minced (about 3/4 cup) 1 1/2 cups arborio rice 1 cup dry vermouth 1/2 cup freshly grated Parmesan cheese, plus more for serving Directions Preheat the oven to 425°. On a rimmed baking sheet, toss the mushrooms with the olive oil, and season with salt and pepper. Spread the mushrooms in an even layer, and roast until golden and crisp, about 15 minutes, tossing halfway through. Meanwhile, in a medium saucepan, bring the broth to a simmer. Keep warm. In a large, deep skillet, heat 2 tablespoons of the butter. Add the shallots; cook over moderate heat, stirring, until softened, about 4 minutes. Add the rice, and cook, stirring, until lightly toasted, about 1 minute. Add the vermouth and cook, stirring until the vermouth is absorbed, about 2 minutes. Add 1 cup of the warm broth; cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding the broth 1 cup at a time, stirring constantly, until it’s nearly absorbed between additions, for 15 minutes. Add half of the roasted mushrooms to the risotto. Cook the risotto, adding more broth as needed, until the rice is just tender and suspended in a thick, creamy sauce, about 5 minutes. Stir in the remaining 2 tablespoons of butter and the Parmesan. Season with salt and pepper. Serve immediately, topped with the remaining half of the roasted mushrooms and more Parmesan. Rate it Print