Vermouth adds a little sweetness and acidity to the dish to balance the earthiness of the mushrooms.

Meanwhile, heat a large cast-iron skillet over high heat until smoking.

Add oil; swirl to coat.

Overhead view of a gray bowl of Mushroom Risotto recipe

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

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.

Transfer 1/2 cup mushrooms to a small bowl; set aside.

Overhead view of a cast iron skillet of mushrooms, rice and other ingredients from Mushroom Risotto recipe

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

Return the skillet to medium-high heat.

Add garlic and shallot; cook, stirring often, until fragrant and softened, about 2 minutes.

Add rice; cook, stirring constantly, until toasted, about 1 minute.

Overhead view of a cast iron skillet after adding parmesan and butter from Mushroom Risotto recipe

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

Stir in vermouth; cook, stirring constantly, until the vermouth is absorbed, about 2 minutes.

Reduce heat to medium.

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.

Garnish with thyme leaves, if desired.

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day.

(-) Information is not currently available for this nutrient.