OVEN RISOTTO WITH GARLIC ROASTED MUSHROOMS AND ARUGULA #DINNER #MUSHROOM
Is stove risotto news to you? Have I quite recently been living under a pitiful, dry, risotto-less shake for, as, until the end of time? I have a feeling that I've been passing up a major opportunity so no-nonsense on the likelihood to a) keep my cool, b) still eat Parmesany, lemony, café level risotto for supper.
Basically what we have here is the best pieces of risotto – sauteed garlic, a sprinkle of dry white wine, and that ideal flavor-trio of lemon and margarine and Parmesan all bundled up in unthinkably velvety surface – with a BONUS thing that isn't regularly a piece of risotto – some additional time staring you in the face.
Besides, I mean, clearly you know. The simmered mushrooms washed in olive oil and garlic are an independent thing all by themselves. Yet, that actually needs no clarification.
INGREDIENTS
Mushrooms:
2–3 tablespoons olive oil
3 garlic cloves, minced
1 lb. mushrooms, sliced
1 teaspoon salt
Risotto:
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 one lemon
1 teaspoon salt (more or less to taste)
INSTRUCTIONS
- 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.
- Risotto 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. Remove mushrooms from oven.
- Risotto 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.
NOTES
- 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!
For more detail: http://bit.ly/2G29vdW
