1/2 cup plus 2 tablespoons extra-virgin olive oil
2 pounds mixed mushrooms, stemmed and cut into
bite-size pieces
2 teaspoons chopped sage
1/4 cup fresh lemon juice
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
7 cups low-sodium chicken or vegetable broth

Oven temperature: 425 degrees. On a baking sheet with a rim, toss the mushrooms with the olive oil, salt, and pepper. The
mushrooms must be arranged uniformly and roasted for 15 minutes, turning once halfway through, or until golden and crisp.
In the meantime, in a medium saucepan, bring the broth to a simmer. Keep warm
In a large, deep skillet, heat 2 tablespoons of the butter. Add the shallots and cook them for about 4 minutes, stirring
regularly, until they are soft. Add the rice and cook while stirring for about a minute, or until just barely toasted. After adding
the vermouth, stir the mixture for about two minutes while cooking. Whisk continually while simmering 1 cup of the warm
broth until almost all of the liquid has been absorbed. Add the broth 1 cup at a time over the course of the next 15 minutes,
stirring continuously until each addition is nearly completely absorbed.
To the risotto, add half of the roasted mushrooms. Cook the risotto for about 5 minutes, adding more stock as necessary,
until the rice is barely tender and suspended in a rich, creamy sauce. Add the Parmesan and the final 2 tablespoons of butter.
Add salt and pepper to taste. Serve right away and top with the other half of the roasted mushrooms and additional