Risotto With Crispy Mushrooms Recipe - A Risotto Cooked in the Oven

 

I ambitiously bought several kilos of rice on a late-night grocery shopping spree last year, and filled my larder with bags of Japanese sushi rice, Arborio Rice and Calasparra Rice. I'm still getting around to the sushi rice, but I've been having a grand time exploring Italian and Spanish recipes. 

This recipe is one great find, and became an instant favourite. Most of the work is done in the oven. The mushrooms gradually crisp up in the oven over an hour, leaving you with ample time to leisurely dice the onions, grate the parmesan and indulge in a glass of pre-dinner wine. 

Risotto With Crispy Mushrooms Recipe 

If you're cooking for someone who enjoys a meal with a portion of protein on the side, seafood such as seared scallops, squid or prawns would be a welcome addition. 

Original Recipe from Epicurious
Makes 3-4 servings

INGREDIENTS

1 lb. mixed wild, shiitake, and/or crimini mushrooms, broken into pieces or sliced 1/4" thick (about 4 cups)
3 garlic cloves, peeled, thinly sliced
6 thyme sprigs
1/4 tsp. crushed red pepper flakes
1/4 cup plus 2 Tbsp. extra-virgin olive oil, plus more for drizzling
1/4 + 1/4 tsp fine salt
1 medium onion, finely chopped
1 cup arborio rice
1/2 tsp. freshly ground black pepper
1/2 cup dry vermouth or white wine
2.5 + 0.5 cups homemade chicken stock or low-sodium chicken broth
60g finely grated Parmesan 
2 Tbsp. cold unsalted butter, cut into pieces
1/2 tsp. finely grated lemon zest
1/3 cup coarsely chopped parsley leaves
Lemon wedges (for serving)

STEPS

1. Preheat oven to 175°C. Set a rack in bottom third of oven. 

2. Combine sliced mushrooms, garlic, thyme, red pepper flakes, 1/4 cup olive oil, and 1/4 tsp. salt on an unlined rimmed baking sheet. Roast on bottom rack for 45 minutes to an hour,  until the slices are deeply golden brown and crisped. As the mushrooms roast, they will release their water contents. After 10 minutes into roasting, any liquid can be removed (to reserve for cooking the risotto. About 30 minutes into roasting, scrape and toss the mushrooms to prevent burning. When the mushrooms are just about done, set the oven to broiler and place the tray of mushrooms in the top rack to crisp the sides up further. Remove from oven and let cool.

3. As the mushrooms are roasting, heat 2 tbsp. olive oil in a large ovenproof pot set over medium-high heat. Add onion and cook for about 3–5 minutes, stirring often, until softened and slightly translucent. Stir in rice; season with pepper and 1/2 tsp. salt. Cook, stirring occasionally, until some grains are translucent, about 2 minutes. Add vermouth to deglaze the pot. Stir, until most of the vermouth has evaporated, and then add the reserved mushroom juice. Add 2.5 cups stock (reserving 1/2 cup stock for afterwards). Allow the stock to come simmer, then cover with an ovenproof lid and transfer to the oven and continue cooking for about 15–18 minutes, until liquid is mostly absorbed but rice is still slightly firm in the center.

Return pot to medium heat on a stove. Add the remaining 1/2 cup stock stir constantly, until the rice is tender but still has some bite, about 2 minutes. Remove from heat and stir in Parmesan, butter, and lemon zest. Season to taste with salt, if needed. 

Portion the risotto into individual portions, top with crispy mushrooms, parsley and any protein. Serve immediately. Serve with lemon wedges alongside.