This creamy mushroom risotto recipe uses a mix of fresh mushrooms—any combination of cremini, shiitake, button or oyster would work well. Vermouth adds a little sweetness and acidity to the dish to balance the earthiness of the mushrooms., January 2023


Credit: Photographer: Greg DuPree, Food Stylist Ali Ramee: Prop Stylist: Christine Kelly

Recipe Summary

15 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Bring broth and water to a simmer in a small saucepan over medium heat.

  • Meanwhile, heat a large cast-iron skillet over high heat until smoking. Add oil; swirl to coat. Add mushrooms; cook, stirring occasionally, until thoroughly browned, 6 to 8 minutes. Add thyme sprigs; cook, stirring often, until fragrant and crackling, about 1 minute. Remove from heat. Transfer 1/2 cup mushrooms to a small bowl; set aside.

  • Return the skillet to medium-high heat. Add 2 tablespoons butter to the mushrooms in the pan; cook, stirring, until melted and foamy, about 1 minute. Add garlic and shallot; cook, stirring often, until fragrant and softened, about 2 minutes. Add rice; cook, stirring constantly, until toasted, about 1 minute. Stir in vermouth; cook, stirring constantly, until the vermouth is absorbed, about 2 minutes. Reduce heat to medium. Add 3/4 cup of the warm broth mixture; cook, stirring often, until nearly absorbed, about 3 minutes. Continue adding the broth mixture, 3/4 cup at a time, stirring often, until the liquid is nearly absorbed between additions and the rice is al dente and creamy, 15 to 18 minutes. Remove from heat. Remove and discard thyme sprigs. Stir in salt, 1/3 cup Parmesan and the remaining 2 tablespoons butter. Stir in the remaining warm broth mixture to loosen, if needed.

  • Divide the risotto among 4 bowls; top with the reserved 1/2 cup mushrooms, the remaining 2 tablespoons Parmesan and chives. Garnish with thyme leaves, if desired.

Nutrition Facts

1 cup
422 calories; protein 10g; carbohydrates 42g; dietary fiber 2g; sugars 3g; fat 22g; saturated fat 10g; mono fat 9g; poly fat 2g; trans fatty acid 1g; cholesterol 38mg; vitamin a iu 582IU; vitamin b3 niacin 2mg; vitamin c 4mg; vitamin d iu 6IU; vitamin e iu 2IU; folate 14mg; vitamin k 8mg; sodium 413mg; calcium 107mg; iron 1mg; magnesium 12mg; phosphorus 116mg; potassium 328mg; zinc 1mg; omega 6 fatty acid 1g; niacin equivalents 3mg; selenium 9mcg.