Oven Risotto With Crispy Roasted Mushrooms Recipes
OVEN RISOTTO WITH CRISPY ROASTED 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.
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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ROASTED MUSHROOM OVEN RISOTTO - THE MIDNIGHT BAKER
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Cuisine ItalianCategory Main/Side, Side DishServings 6Calories 400 per serving
- Place racks in bottom third and middle of oven; preheat to 350°F/180C. 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 tbs 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 a 350F/180C 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.
OVEN BAKED RISOTTO WITH CRISPY MUSHROOMS - THAT SUSAN …
From thatsusanwilliams.com
Cuisine ItalianEstimated Reading Time 6 minsServings 4
- Position two oven racks: one in lower third, and one in middle of oven. Pre-heat oven to 350º. On a rimmed baking sheet, place mushrooms, sliced garlic, thyme, red pepper flakes, drizzle with several tablespoonfuls of olive oil, and sprinkle with sea salt. Toss with fingers, until all ingredients are thoroughly mixed. Roast on bottom rack until deeply golden brown, and crisped, about 25 minutes. Give them a flip and a stir about halfway through their time in the oven.
- While the mushrooms are in the oven, heat 2 T. of oil over medium high heat, in a large Dutch oven. on your stove top. (I use an enameled cast iron Dutch oven made by Lodge for this, and I'll link it below.) Add onion, and cook, stirring often, until onions are softened and translucent: 3-5 minutes. Stir in rice; season with pepper and 1/2 t. salt. Cook, stirring occasionally, about 2 minutes. (The rice will begin to have a slightly nutty smell, as it toasts.) Add wine, and bring to a simmer, and cook, stirring occasionally, until pan is almost dry (about another couple of minutes). Add 2 1/2 c. chicken stock. Bring to a simmer. Cover with the Dutch oven's lid, and bake in oven on middle rack, 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 c. stock, and cook on stove top, stirring constantly, until rice is tender, but still has some bite, and sauce is creamy. This will take just a couple of minutes. Remove from heat and stir in cheese, butter, and lemon zest. Taste, and season with more salt, if needed. (Remember, Parmigiano Reggiano is quite salty itself, so that's why it's important to taste it before adding additional seasoning. The consistency of the risotto should be pourable, so add a bit of water, if needed.
- Risotto can be poured onto a serving platter, or served onto dishes directly from the Dutch oven, but it should be topped with crispy mushrooms and parsley.
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