1 lb. mixed wild, shiitake, and/or crimini mushrooms, broken into pieces or sliced 1/4" thick 1/4 cup plus 2 Tbsp. extra-virgin olive oil, plus more for drizzling1/2 tsp. freshly ground black pepper3 cups homemade chicken stock or low-sodium chicken broth, divided1/2 tsp. finely grated lemon zestPlace racks in bottom third and middle of oven; preheat to 350°F. Toss mushrooms, garlic, thyme, red pepper flakes, 1/4 cup oil, and 1/2 tsp. salt on a rimmed baking sheet.
Meanwhile, heat 2 Tbsp. 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.
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.
Transfer risotto to a platter. Top with crispy mushrooms and parsley. Drizzle with oil. Serve with lemon wedges alongside.
Or just use a pressure cooker like a normal person....
Interesting idea & looks yummy
PattyArquette sounds good! started mushroom hunting again this year!
PattyArquette I like the look of everything in that other than the mushrooms...
PattyArquette Mine would probably come out like Rice Krispies
PattyArquette Yes please
See my page Thanks
'Recipes to cook after a failed coup'
I didn't even look at the recipe, but the intro,so funny to me.