Roasted Mushroom and Garlic Risotto

• 2 cups Arborio rice
• 6 cups chicken or vegetable stock, kept warm
• 1 pound cremini mushrooms, sliced
• 4 cloves garlic, minced
• 1 medium onion, finely chopped
• 1/2 cup grated Parmesan cheese
• 1/4 cup dry white wine
• 3 tablespoons olive oil
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons fresh parsley, chopped

Steps

1. 1 Preheat oven to 400°F. Toss mushrooms with 1 tablespoon olive oil, salt, and pepper. Roast for 20 minutes.
2. 2 In a large skillet, heat remaining olive oil over medium heat. Sauté onion and garlic until translucent.
3. 3 Add Arborio rice and toast for 1-2 minutes until edges become translucent.
4. 4 Deglaze with white wine, stirring until absorbed.
5. 5 Begin adding warm stock, one ladleful at a time, stirring frequently until absorbed before adding more.
6. 6 After about 15 minutes of adding stock, fold in roasted mushrooms.
7. 7 Continue adding stock until rice is creamy and al dente, about 5 more minutes.
8. 8 Remove from heat and stir in Parmesan cheese.
9. 9 Season with salt and pepper to taste. Garnish with fresh parsley.
10. 10 Serve immediately.

Equipment

• Large skillet or saucepan
• Oven-safe baking sheet
• Wooden spoon

Variations

• Add crispy pancetta for a non-vegetarian twist.

Substitutions

• Use vegetable stock for a vegan option, and nutritional yeast instead of Parmesan.

Pairings

• Serve with a glass of dry white wine or a sparkling water with lemon.

Nutrition

Tips

• Stirring frequently helps release the rice's starch, creating a creamy texture.
• Keep stock warm to ensure even cooking.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of stock or water to restore creaminess.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently with extra stock.

Serving Suggestions

• Pair with a simple green salad or roasted asparagus.

FAQ