Oven Risotto with Mushrooms
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.
Yield
4
Ingredients
1 lb. mixed wild, shiitake, and/or crimini mushrooms, broken into pieces or sliced ¼" thick (about 4 cups)
3 garlic cloves, peeled, thinly sliced
6 thyme sprigs
¼ tsp. crushed red pepper flakes
¼ cup plus 2 Tbsp. extra-virgin olive oil, plus more for drizzling
1¾ tsp. (or more) kosher salt, divided
1 medium onion, finely chopped
1 cup arborio rice
½ tsp. freshly ground black pepper
½ cup dry vermouth or white wine
3 cups homemade chicken stock or low-sodium chicken broth, divided
2 oz. finely grated Parmesan (about 1 cup)
2 Tbsp. cold unsalted butter, cut into pieces
½ tsp. finely grated lemon zest
⅓ cup coarsely chopped parsley leaves
Lemon wedges (for serving)
Instructions
Step 1
Place racks in bottom third and middle of oven; preheat to 350°F. Toss mushrooms, garlic, thyme, red pepper flakes, ¼ cup oil, and ½ tsp. salt on a rimmed baking sheet. Roast on bottom rack, tossing halfway through, until deeply golden brown and crisped, 25–30 minutes.
Step 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 ½ 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 2½ 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.
Step 3
Return pot to stove and heat over medium. Add remaining ½ 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.
Step 4
Transfer risotto to a platter. Top with crispy mushrooms and parsley. Drizzle with oil. Serve with lemon wedges alongside.
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