Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Dana Bonagura
BY ANNA STOCKWELLDecember 18, 2018
- Active Time30 minutes
- Total Time50 minutes
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.
4 servings1 lb. mixed wild, shiitake, and/or crimini mushrooms, broken into pieces or sliced 1/4″ thick (about 4 cups)3 garlic cloves, peeled, thinly sliced6 thyme sprigs1/4 tsp. crushed red pepper flakes1/4 cup plus 2 Tbsp. extra-virgin olive oil, plus more for drizzling1 3/4 tsp. (or more) kosher salt, divided1 medium onion, finely chopped1 cup arborio rice1/2 tsp. freshly ground black pepper1/2 cup dry vermouth or white wine3 cups homemade chicken stock or low-sodium chicken broth, divided2 oz. finely grated Parmesan (about 1 cup)2 Tbsp. cold unsalted butter, cut into pieces1/2 tsp. finely grated lemon zest1/3 cup coarsely chopped parsley leavesLemon wedges (for serving)
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.