Creamy rice with mushrooms and vermouth - this is one of the "wet" rice dishes as opposed to the "dry" ones like paella. The cooking process is similar to a risotto. Use a short-grain rice like Calasparra or Bomba (Arborio or Carnaroli would do as a substitute). Woodland, oyster, or shitake mushrooms work best.
Cut any of the larger mushrooms into pieces and sauté in olive oil. Drain and set aside.
Fry the onion and garlic in olive oil and when the onion is translucent, return the mushrooms to the pan.
Add the vermouth to the pan and allow it to reduce slightly.
Add the rice to the pan and stir slowly for two or three minutes.
Add a ladle of hot stock to the pan and stir. Add the rest of the stock gradually for the next eighteen minutes, stirring constantly.
Halfway through cooking, add the thyme, salt and pepper.
At the end of cooking, the rice should be moist and tender. Serve topped with the cheese, if using.
4 servings