Oven Risotto With Crispy Roasted Mushrooms Recipes

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Chef John's Baked Mushroom Risotto image

The beginning and the end of this risotto recipe are pretty standard, but we've moved the middle 15 minutes into the oven in an attempt to eliminate those dreaded 'variables.' Besides being easier and more repeatable, this method produced a risotto that was identical in looks, taste, and texture to anything I can do on the stove.

Recipe From allrecipes.com

Provided by Chef John

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 45m

Yield 4

Number Of Ingredients 13



Oven Risotto with Crispy Roasted Mushrooms image

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.

Recipe From epicurious.com

Provided by Anna Stockwell

Categories     Risotto     Mushroom     Garlic     Thyme     Onion     Rice     Vermouth     Wine     Stock     Parmesan     Butter     Lemon     Parsley     Dinner     Winter     Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 16



Roasted Garlic and Mushroom Risotto image

Recipe From foodnetwork.com

Provided by Sandra Lee

Categories     main-dish

Time 1h42m

Yield 4 servings

Number Of Ingredients 18



Roasted-Garlic Risotto with Mushrooms image

Roasted-garlic puree enriches this earthy mushroom risotto. The puree is introduced at the start of the recipe, in the stock, and returns at the end for a final flourish. (You might not need to use all of the stock.) Just-right risotto should be creamy--not too soupy, and not too dry.

Recipe From marthastewart.com

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 11



Karen's Easy Baked Mushroom and Onion Risotto image

This easy mushroom risotto is baked--not stirred on the stove--and clean-up is so easy!

Recipe From allrecipes.com

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 48m

Yield 6

Number Of Ingredients 12

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2020-06-06  · Place racks in bottom third and middle of oven; preheat to 350°F/180C. Toss mushrooms, garlic, thyme, red pepper flakes, 1/4 cup oil, …

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  • Place racks in bottom third and middle of oven; preheat to 350°F/180C. 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 golden brown and crisped, 25–30 minutes.
  • Meanwhile, heat 2 tbs oil in a large ovenproof Dutch oven 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 a 350F/180C oven until liquid is mostly absorbed but rice is still slightly firm in the center, 16–18 minutes.
  • Return pot to stove and heat over medium. Add remaining 1/2 cup 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 taste with salt, if needed. Add a little bit of warm water, if needed, until risotto is thick but still pourable.
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From thatsusanwilliams.com
2020-05-11  · Position two oven racks: one in lower third, and one in middle of oven. Pre-heat oven to 350º. On a rimmed baking sheet, place mushrooms, …

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Estimated Reading Time 6 mins
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  • Position two oven racks: one in lower third, and one in middle of oven. Pre-heat oven to 350º. On a rimmed baking sheet, place mushrooms, sliced garlic, thyme, red pepper flakes, drizzle with several tablespoonfuls of olive oil, and sprinkle with sea salt. Toss with fingers, until all ingredients are thoroughly mixed. Roast on bottom rack until deeply golden brown, and crisped, about 25 minutes. Give them a flip and a stir about halfway through their time in the oven.
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  • Risotto can be poured onto a serving platter, or served onto dishes directly from the Dutch oven, but it should be topped with crispy mushrooms and parsley.
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