Oven Risotto with Crispy Roasted Mushrooms

Ingredients

• •1 lb mixed mushrooms
• •3 cloves garlic
• •6 sprigs thyme
• •¼ tsp crushed red pepper flakes
• •¼ cup extra-virgin olive oil
• •1¾ tsp kosher salt
• •1 medium onion
• •1 cup arborio rice
• •½ tsp black pepper
• •½ cup dry vermouth
• •3 cups chicken stock
• •2 oz Parmesan
• •2 Tbsp unsalted butter
• •½ tsp lemon zest
• •⅓ cup parsley leaves
• •1 whole lemon

Cooking Instructions

1. 1.

   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.

   30 min

2. 2.

   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.

   25 min

3. 3.

   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.

   5 min

4. 4.

   Transfer risotto to a platter. Top with crispy mushrooms and parsley. Drizzle with oil. Serve with lemon wedges alongside.

   5 min