BREAKING NEWS YOU GUYS.
You can make risotto in the oven!
Is this news to you? Have I just been living under a sad, dry, risotto-less rock for, like, forever? I feel like I’ve been missing out so hardcore on the possibility to a) keep my cool, and b) still eat Parmesany, lemony, restaurant-level risotto for dinner.
Essentially what we have here is the best parts of risotto – sauteed garlic, a splash of dry white wine, and that perfect flavor-trio of lemon and butter and Parmesan all packaged up in impossibly creamy texture – with an BONUS thing that isn’t normally a part of risotto – a little extra time on your hands.
Plus, I mean, obviously you know. The roasted mushrooms bathed in olive oil and garlic are a stand-alone item in and of themselves. But that really needs no explanation.
Our ingredient list is pretty short here:
- Arborio rice – is it pasta? is it rice? it’s that deliciously elusive in-between GIVE ME MORE!
- Butter – not too much
- Lemon – don’t be shy
- White wine
- Parmesan cheese
- You, on the couch in athleisure (FINE pajamas), cozying up with a bowl of this and fully living your best life now
I like to toss a little arugula salad together (just using the extra lemon / Parm / olive oil / salt) and use it to kind of wake up the plate visually, but girl, you know that is op – tion – al.
This one is all about the roasty golden mushrooms and that savory, lip-licking, ridiculously good risotto. The true hero of our weeknights.
This recipe was inspired by the oven risotto from Epicurious! This is very similar to theirs, but mine just has a shorter, more basic ingredient list and some lemon excessiveness in the best possible way.
- 2-3 tablespoons olive oil
- 3 garlic cloves, minced
- 1 lb. mushrooms, sliced
- 1 teaspoon salt
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1 cup arborio rice
- 1/2 cup dry white wine
- 3-4 cups chicken broth
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons butter
- zest and juice of 1 lemon
- 1 teaspoon salt (more or less to taste)
- Mushroom Prep: Preheat oven to 350 degrees. Toss mushroom ingredients together on a rimmed baking sheet.
- Risotto Prep: Heat olive oil in a Dutch oven over medium low heat. Add garlic and arborio rice. Saute until the garlic is smelling really yummy and the pan looks dry. Add wine; stir and let it sizzle out. Add 2 1/2 cups of the chicken stock. Bring to a simmer.
- Oven Part 1: Put a lid on the risotto pot. Transfer both pans to the oven (risotto on top, mushrooms on bottom). Bake for 14-15 minutes. Remove the risotto pot, but let the mushrooms keep roasting – increase to 400 degrees, and bake for another 5-8 minutes, until golden brown.
- Oven Part 2: Place risotto back over a medium low heat. Slowly add in remaining 1-or-so cups of broth, stirring between additions until nice and creamy. Stir in the Parmesan, butter, lemon zest, lemon juice, and salt. Taste. Taste again. SO SO GOOD.
- Serve: Risotto, topped with mushrooms, topped with more Parm and lemon. Serve with a side salad and/or sprinkle with fresh parsley. You are totally at a restaurant right now.
I just used plain ol’ sliced button mushrooms. Worked great.
I usually move the mushrooms to the top rack once I take the risotto out.
I served mine with just a little side of arugula tossed with some extra olive oil, lemon juice, salt, and Parmesan.
Be sure to use freshly grated Parmesan cheese – the bagged stuff doesn’t melt in quite as smoothly as the finely, freshly grated stuff.
It’s very important that you bring that risotto pot to a simmer before putting it in the oven. I forgot to do this one time and it resulted in completely under-done risotto that I pretty much had to cook full-stop on the stove.
The lemon juice really makes this come together. You want just enough for it to wake the whole dish up, but not so much that it screams LEMON. I used the juice of one whole (very juicy) lemon, and I usually just taste as a I go. Do as you wish!
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