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Oven Risotto with Mushrooms Recipe

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4.3 from 7 reviews

This Oven Risotto with Mushrooms recipe offers a simple yet elegant twist on traditional risotto, roasting mushrooms to deepen their flavor and then baking the rice in the oven for an effortless, creamy dish with a perfect balance of textures and tastes. Ideal for a cozy dinner, it combines savory mushrooms, aromatic herbs, and a zesty finish with lemon.

Ingredients

Mushroom Mixture

  • 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 extra-virgin olive oil
  • ½ tsp. kosher salt

Risotto Base

  • 2 Tbsp. extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 1 cup arborio rice
  • ½ tsp. freshly ground black pepper
  • ½ tsp. kosher salt
  • ½ cup dry vermouth or white wine
  • 3 cups homemade chicken stock or low-sodium chicken broth, divided

Finishing Ingredients

  • 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
  • Extra virgin olive oil for drizzling
  • Lemon wedges (for serving)

Instructions

  1. Roast the Mushrooms: Place racks in the bottom third and middle of the oven and preheat to 350°F. Toss the mushrooms, garlic slices, thyme sprigs, crushed red pepper flakes, ¼ cup of olive oil, and ½ teaspoon kosher salt on a rimmed baking sheet. Roast the mixture on the bottom rack, tossing halfway through for even cooking, until the mushrooms are deeply golden brown and crispy, about 25 to 30 minutes.
  2. Cook the Aromatics and Rice: While the mushrooms roast, heat 2 tablespoons of olive oil in a large ovenproof Dutch oven or heavy pot over medium-high heat. Add the finely chopped onion and cook, stirring often, until softened and translucent, about 3 to 5 minutes. Stir in the arborio rice and season with black pepper and ½ teaspoon kosher salt. Cook, stirring occasionally, until some grains turn translucent, approximately 2 minutes.
  3. Add Vermouth and Simmer: Pour in the dry vermouth or white wine and bring to a simmer. Cook, stirring occasionally, until the pan is almost dry, about 2 minutes. Add 2½ cups of the chicken stock and bring to a simmer again. Cover the pot and transfer to the oven, baking until the liquid is mostly absorbed and the rice is still slightly firm in the center, about 16 to 18 minutes.
  4. Finish Cooking on Stove: Remove the pot from the oven and place it back on the stove over medium heat. Add the remaining ½ cup of chicken stock and stir continuously until the rice is tender but retains a slight bite and the sauce becomes creamy, about 2 minutes. Remove from heat and stir in the grated Parmesan, cold butter pieces, and lemon zest. Adjust salt to taste and add a splash of warm water if the risotto appears too thick, aiming for a thick but pourable consistency.
  5. Serve: Transfer the creamy risotto to a serving platter. Top with the crispy roasted mushrooms and chopped parsley. Drizzle with additional olive oil and serve immediately with lemon wedges on the side for an added fresh brightness.

Notes

  • Use homemade chicken stock for the best flavor or a quality low-sodium broth for convenience.
  • You can substitute the vermouth with a dry white wine or additional stock if preferred.
  • To keep the mushrooms crisp, add them just before serving rather than mixing them into the risotto while hot.
  • Fresh lemon zest adds brightness, but feel free to adjust the amount to your taste.
  • If you want a vegetarian version, replace chicken stock with vegetable broth and omit Parmesan or use a vegetarian substitute.

Find it online: https://cookedbysarah.com/oven-risotto-with-mushrooms-recipe/