Oven Risotto with Mushrooms

Name: Oven Risotto with Mushrooms
Ingredients: 2 oz. finely grated Parmesan; 1/2 tsp. freshly ground black pepper; 1/3 cup coarsely chopped parsley leaves; 1 cup arborio rice; 1 3/4 tsp. kosher salt, divided; 1/2 tsp. finely grated lemon zest; 6 thyme sprigs; 1/4 tsp. crushed red pepper flakes; 1/4 cup plus 2 Tbsp. extra-virgin olive oil, plus more for drizzling; 1/2 cup dry vermouth or white wine; Lemon wedges; 1 lb. mixed wild, shiitake, and/or crimini mushrooms, broken into pieces or sliced 1/4" thick; 3 cups homemade chicken stock or low-sodium chicken broth, divided; 2 Tbsp. cold unsalted butter, cut into pieces; 1 medium onion, finely chopped; 3 garlic cloves, peeled, thinly sliced

cooklist.com

Yes, you can make risotto without all the stirring—just pop it in the oven. And while that oven is on, use it to crisp up a bunch of mushrooms.

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Ingredients

2 oz. finely grated Parmesan
1/2 tsp. freshly ground black pepper
1/3 cup coarsely chopped parsley leaves
1 cup arborio rice
1 3/4 tsp. kosher salt, divided
1/2 tsp. finely grated lemon zest
6 thyme sprigs
1/4 tsp. crushed red pepper flakes
1/4 cup plus 2 Tbsp. extra-virgin olive oil, plus more for drizzling
1/2 cup dry vermouth or white wine
Lemon wedges
1 lb. mixed wild, shiitake, and/or crimini mushrooms, broken into pieces or sliced 1/4" thick
3 cups homemade chicken stock or low-sodium chicken broth, divided
2 Tbsp. cold unsalted butter, cut into pieces
1 medium onion, finely chopped
3 garlic cloves, peeled, thinly sliced