Best Risotto Al Vermouth Recipes

OVEN RISOTTO WITH CRISPY ROASTED MUSHROOMS

Steps:

• Place racks in bottom third and middle of oven; preheat to 350°F. Toss mushrooms, garlic, thyme, red pepper flakes, 1/4 cup oil, and 1/2 tsp. salt on a rimmed baking sheet. Roast on bottom rack, tossing halfway through, until deeply golden brown and crisped, 25-30 minutes.
• Meanwhile, heat 2 Tbsp. oil in a large ovenproof Dutch oven or heavy pot over medium-high. Add onion and cook, stirring often, until softened and slightly translucent, 3-5 minutes. Stir in rice; season with pepper and 1/2 tsp. salt. Cook, stirring occasionally, until some grains are translucent, about 2 minutes. Add vermouth, bring to a simmer, and cook, stirring occasionally, until pan is almost dry, about 2 minutes. Add 2 1/2 cups stock. Bring to a simmer, then cover and bake in oven until liquid is mostly absorbed but rice is still slightly firm in the center, 16-18 minutes.
• Return pot to stove and heat over medium. Add remaining 1/2 cup stock and cook, stirring constantly, until rice is tender but still has some bite and sauce is creamy, about 2 minutes. Remove from heat and stir in Parmesan, butter, and lemon zest; season to taste with salt, if needed. Add a little bit of warm water, if needed, until risotto is thick but still pourable.
• Transfer risotto to a platter. Top with crispy mushrooms and parsley. Drizzle with oil. Serve with lemon wedges alongside.

RISOTTO AL CIOCCOLATOR: CHOCOLATE RISOTTO

Steps:

• Similar to a regular risotto process, melt the unsalted butter in a hot pan and add the rice. Stir for about a minute or until the rice is translucent. Pour a cup of milk into the pan and stir until the milk reduces. Add the sugar and stir continuously. As the milk evaporates, add another 1/2 a cup of milk to the rice and continue stirring. Repeat this process until the rice is at the 'al dente' stage.
• Add the chocolate to the rice, and stir until the chocolate has melted and the milk has reduced to a creamy consistency.
• Serve the dessert immediately in cups and finish with a sprinkle of walnuts on top.

PEA & VERMOUTH GRAIN 'RISOTTO'

Steps:

• Bring 1 litre/1¾ pints water and the bouillon powder to the boil in a large saucepan. Add the pouches of wheat grain, tamping them down into the liquid with a wooden spoon. Cover the pan and boil over a medium heat for 18 minutes.
• Meanwhile, melt 50g/2oz of the butter in a medium-sized frying pan over a low-medium heat. Tip in the shallot, garlic and celery, and gently fry for about 5 minutes, stirring occasionally, until the vegetables have softened a little but haven't coloured. Pour in the vermouth, turn up the heat and bubble until it has almost disappeared. Set the pan aside.
• Remove the pouches of wheat grain with a pair of tongs and leave them to drain. Tip the peas into the stock remaining in the saucepan and simmer them for 2 minutes or until hot. Drain off the stock, reserving it, and leave the peas in the pan.
• Cut open the pouches and tip the wheat grain into the peas, then scrape in the contents of the frying pan. Add the parmesan, parsley and the remaining butter, and season with plenty of black pepper - it's unlikely you'll need more salt. Return the saucepan to a low heat and stir thoroughly until the cheese has melted and the 'risotto' is a loose, creamy mass, adding a spoonful or two of the reserved stock if required. Serve immediately.

WILD MUSHROOM RISOTTO

Steps:

• Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add 1/4 of mushrooms and sprinkle with salt. Sauté mushrooms until tender and beginning to brown, 3 to 4 minutes. Transfer mushrooms to medium bowl. Working in 3 more batches, repeat with 6 tablespoons butter, remaining mushrooms, and salt and pepper.
• Bring 7 cups chicken broth to simmer in medium saucepan; keep warm. Melt remaining 1 1/2 tablespoons butter with olive oil in heavy large saucepan over medium-low heat. Add leek, sprinkle with salt, and sauté until tender, 4 to 5 minutes. Add rice and increase heat to medium. Stir until edges of rice begin to look translucent, 3 to 4 minutes. Add white wine and vermouth and stir until liquid is absorbed, about 1 minute. Add 3/4 cup warm chicken broth; stir until almost all broth is absorbed, about 1 minute. Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed before adding more, until rice is halfway cooked, about 10 minutes. Stir in sautéed mushrooms. Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed before adding more, until rice is tender but still firm to bite and risotto is creamy, about 10 minutes. Stir in 1/4 cup grated Parmesan cheese, if using. Transfer risotto to serving bowl. Pass additional Parmesan cheese alongside, if desired.