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Oven Risotto with Roasted Mushrooms
Try this easier way to make risotto - without all the stirring. Bake in the oven and then on the stovetop. You can use portobello, bella brown, cremini, shiitake, oyster, or a combination of several types of mushrooms. Recipe serves four.
- 4 cups fresh mushrooms, sliced 1/4" thick (about 4 cups)
- 3 garlic cloves, peeled, thinly sliced
- 6 thyme sprigs
- 1/4 tsp. crushed red pepper flakes
- 1/4 cup plus 2 Tbsp. extra-virgin olive oil, plus more for drizzling
- 1 3/4 tsp. kosher salt, divided
- 1 medium onion, finely chopped
- 1 cup arborio rice
- 1/2 tsp. freshly ground black pepper
- 1/2 cup dry vermouth or white wine
- 3 cups homemade chicken stock or low-sodium chicken broth
- 1 cup finely grated Parmesan
- 2 tbsp. cold unsalted butter, cut into pieces
- 1/2 tsp. finely grated lemon zest
- 1/3 cup coarsely chopped parsley
FIRST: 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.
NEXT: Heat 2 tbsp. of 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. Simmer, then cover and bake in oven until liquid is mostly absorbed but rice is still slightly firm in the center, 16–18 minutes.
THEN: Return the pot to the stove on medium heat. 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.
TO SERVE: Top with crispy mushrooms and parsley and drizzle with oil.
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