Yes, you can make risotto without all the stirring-just pop it in the oven. And while that oven is on, use it to crisp up a bunch of mushrooms.
Provided by Anna Stockwell
Categories Risotto Mushroom Garlic Thyme Onion Rice Vermouth Wine Stock Parmesan Butter Lemon Parsley Dinner Winter Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place racks in bottom third and middle of oven; 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.
- Meanwhile, heat 2 Tbsp. 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. Bring to a simmer, then cover and bake in oven until liquid is mostly absorbed but rice is still slightly firm in the center, 16-18 minutes.
- Return pot to stove and heat over medium. 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.
- Transfer risotto to a platter. Top with crispy mushrooms and parsley. Drizzle with oil. Serve with lemon wedges alongside.
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keith milliken
[email protected]The risotto was good, but the mushrooms were a little too crispy for my liking.
AYDEN TUCKER
[email protected]This risotto was a little too bland for my taste, but it was still good.
Henry Rosenberg
[email protected]I love the combination of flavors in this risotto. The roasted mushrooms add a delicious umami flavor.
Lois Brown
[email protected]This risotto was easy to make and turned out great! I will definitely be making it again.
Reduyan Ahmed
[email protected]I made this risotto for my family and they loved it! Thank you for sharing this recipe.
Sandeepa Nawanjana karunanayaka
[email protected]This risotto was amazing! I will definitely be making it again.
Md Amran Alli
[email protected]The risotto was good, but the mushrooms were a little too crispy for my liking.
Nevaeh Johnson
[email protected]This risotto was a little too bland for my taste. I think it could have used more salt and pepper.
Patty Williams
[email protected]I love this risotto! The roasted mushrooms add a delicious umami flavor and the crispy texture is a nice contrast to the creamy rice. I highly recommend this recipe.
Ch. sureshmudhiraj
[email protected]This risotto was easy to make and turned out perfectly. The rice was cooked evenly and the mushrooms were crispy and flavorful. I will definitely be making this again.
Pat Go (Bitcoin)
[email protected]I made this risotto for a dinner party and it was a hit! Everyone loved the combination of flavors and textures. The crispy mushrooms were a real crowd-pleaser.
Nohealani Mawae
[email protected]This risotto was amazing! The roasted mushrooms added a crispy, flavorful texture that complemented the creamy rice perfectly. I will definitely be making this again.