This recipe is not really risotto, but it’s LIKE risotto! Risotto is a method and this recipe does not follow that method very much. But it is still a nice nod to labour intensive risotto and has good flavour. Enjoy!
Easy Oven Risotto with Mushrooms
- Shallow dutch oven roasting pan or oven proof skillet
- sheet pan
- 8 oz Shiitake mushrooms, de-stemmed & cut into 1/2" pieces sub cremini, but shiitake has better texture
- 1 Tbl olive oil to lightly coat mushrooms
- S/P to lightly coat mushrooms
- 1 large shallot, quartered then sliced sub 1/2 cup small diced onion
- 3 cloves garlic, minced about 1 Tbl
- 1 Tbl olive oil
- 2 Tbl butter salted
- 1 lemon, zest and juice reserve juice
- 6 sprigs fresh thyme, leaves about 2 tsp, sub 1 tsp dry thyme
- 1/4 tsp red pepper flakes or more if you like
- 1/2 tsp each S/P
- 1 cup arborio rice (risotto)
- 1/2 cup dry vermouth sub white wine
- 2 1/2 cups chicken broth sub veg broth to make vegetarian
- 1 cup grated parmesan cheese
- 2 tsp fresh basil, finely chopped sub 1 tsp dry basil
- 1 Tbl fresh parsley, finely chopped try to use fresh herb here
- This recipe can be made in one pot if you have a skillet type dutch oven or an oven safe skillet with a lid (or you can cover with foil). If you do not have these, you can start the risotto in a saucepan, then transfer to a 9x9 square dish or pie plate to bake, covered in foil.
- Preheat oven to 375ºF.
- Prep mushrooms and toss in olive oil & S/P on a sheet pan (use parchment paper or cover pan in foil for easy clean up). Put in oven to roast for about 20 minutes.
- While mushrooms are roasting, prep the rest of the veg.
- Put vessel over medium heat and add olive oil and butter. When hot, add in shallot, garlic, thyme, red pepper flakes and lemon zest. Cook shallots until translucent, about 4-5 minutes. Do not brown, just sweat.
- Add rice and S/P. Stir and turn heat up to Med Hi. Stir rice for about 2 minutes then add vermouth. Stir another 2 minutes then add chicken stock and turn up heat to Hi.
- Bring to fast simmer and cook rice for about 10 minutes, uncovered, stirring occasionally. The broth should reduce by about 1/3. Check mushrooms; you want them roasted and a bit dry, but not burnt. If done, remove from oven.
- Turn off heat and add parmesan, basil, parsley and half the reserved lemon juice. Stir thoroughly.
- Mushrooms should be done by this point. If they were not before.
- Risotto should still have some broth on top. If not, add just a bit more broth for the baking. If using a skillet, dot mushrooms on top of risotto and cover. If using a saucepan, put risotto in oven proof dish, add mushrooms and cover with foil.
- Bake (in the 375º oven) for 20 minutes. Check midway to see if risotto has gotten dry, if so, add just a little broth to keep moist.
- Risotto is done when the broth has been absorbed, but it is not dry. The grains should be cooked either al dente (half way) or all the way. I like mine cooked through, but not mushy.
- Check for seasoning and drizzle the last of the lemon juice over the top. Dot with more fresh parsley if you like and serve with lemon wedges.