Active Time: 30 minutes
Total Time: 50 Minutes
Ingredients - 4 servings
1 lb. mixed wild, shiitake and or criminology mushrooms, broken into pieces or sliced
3 garlic cloves, pealed, thinly sliced
6 thyme springs
1/4 tsp. crushed red pepper flakes
1/4 cup lus 2 tbsp. olive oil, plus more for drizzling
1 3/4 tsp kosher salt, divided
1 medium onion
1 cup arborio rice
1/2 tsp. ground pepper
1/2 cup dry vermouth or white wine
3 cups homemade chicken stock, diided
2 oz. finely grated Parmesan (about 1 cup)
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
1. Place racks in bottom third and middle of oven; preheat to 350. Toss mushrooms, garlic, thyme, red pepper flakes, 1/4 cup oil, and 1/2 tsp salt on a rimmed baking sheet. Roast on bottom rack, tossing halfway through, until deeply brown and crisped, about 25-30 minutes.
2. Meanwhile, heat 2 Tbsp oil in a large oven proof Dutch one or heavy pot over medium high, Add onion and cook, stirring often, until softened and slightly translucent, 3-5 minutes. Stir in rice; season with pepper and 1/2 tsp salt. Cook, stirring occasionally, until some grains are translucent, about 2 minutes, Add vermouth, bring to a simmer, and cook, stirring occasionally, until pan is almost dry, about 2 minutes. Add 2 1/2 cups stock. Bring to a simmer then cover and bake in oven until liquid is mostly absorbed but rice is still slightly firm in the center, 16-18 minuets.
3.Return pot to stove and heat over medium. Add remaining 1/2cup stock and cook, stirring constantly, until rice is tender but still has some bite and sauce is creamy, about 2 minutes. Remove from heat and stir in Parmesan, butter, and lemon zest, season to tase with salt, if needed. Add a little bit of warm water, if needed, until risotto is thick but still pourable,
4. Stir in mushrooms and parsley.
