Roasted Mushroom and Vermouth Risotto
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
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