Recipe Background
Loaded Risotto makes the classic 5-star side dish far, far easier! By baking it in the oven, you guarantee the rice is tender and creamy, perfectly soaking up succulent chicken broth. And no need to stand over the stove, constantly stirring! Notes of parmesan, white wine, and lemon add dimension and brightness to this Loaded Risotto. But the real star might just be the golden, savory mushrooms on top! This is fine dining coming straight out of your kitchen!
Loaded Risotto makes the classic 5-star side dish far, far easier! By baking it in the oven, you guarantee the rice is tender and creamy, perfectly soaking up succulent chicken broth. And no need to stand over the stove, constantly stirring! Notes of parmesan, white wine, and lemon add dimension and brightness to this Loaded Risotto. But the real star might just be the golden, savory mushrooms on top! This is fine dining coming straight out of your kitchen!
Ingredients
For the mushrooms:
- 1 (16-ounce) carton mushrooms sliced
- 3 cloves garlic minced
- 1 teaspoon salt
- 2 tablespoons olive oil
For the risotto:
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 2 1/2 cups chicken broth plus more, to taste
- 1 cup parmesan cheese freshly grated
- 2 tablespoons butter
- 1 lemon zested and juiced
- 1 teaspoon salt
Directions
- Preheat the oven to 350 degrees F.
- On a rimmed baking sheet, add the mushrooms, the 3 cloves of the garlic, 1 teaspoon of the salt, and 2 tablespoons of the olive oil and toss to combine. Set the mushroom mixture aside.
- In a Dutch oven over medium-low heat, add the remaining olive oil.
- Add the remaining garlic and the Arborio rice and cook, while stirring, until the garlic is fragrant, about 1-2 minutes.
- Add the white wine to the rice mixture and cook, while stirring, until it evaporates, about 2-3 minutes.
- Add 2 1/2 cups of the chicken broth to the rice mixture and bring it to a simmer.
- Cover the Dutch oven and transfer both the baking sheet with the mushrooms and the Dutch oven to the oven. Place the Dutch oven on a rack above the mushrooms.
- Bake until the rice has absorbed the liquids, about 14-15 minutes.
- Transfer the Dutch oven from the oven.
- Increase the oven temperature to 400 degrees F and roast the mushrooms until they are golden-brown, about 5-8 minutes.
- Transfer the mushrooms from the oven.
- Place the Dutch oven over medium-low heat.
- Slowly and a little at a time, add the extra broth to the rice mixture, stirring between increments, until the rice mixture is creamy.
- Add the parmesan cheese, the butter, the lemon zest, the lemon juice, and the remaining salt to the rice mixture and stir to combine.
- Serve the rice mixture topped with the roasted mushrooms.
×