Mushroom Risotto

Serving Size: 4

• 2 ¾ cups lower-sodium vegetable broth
• 1 cup water
• 2 tablespoons extra-virgin olive oil
• 8 ounces sliced fresh mushrooms, such as cremini, shiitake, button and/or oyster (5 cups)
• 3 (5-inch) thyme sprigs, plus additional thyme leaves for garnish
• 4 tablespoons unsalted butter, divided 
• 1 tablespoon finely chopped garlic
• 1 small shallot, finely chopped
• 1 cup arborio rice
• ½ cup dry vermouth
• ¼ teaspoon salt
• ⅓ cup grated Parmesan cheese, plus 2 tablespoons, divided
• 2 tablespoons chopped fresh chives

• 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.