Oven Risotto with Garlic Roasted Mushrooms and Arugula

• olive oil↗2
• arlic cloves, minced↗3
• . mushrooms, sliced1 lb
• salt↗1 teaspoon
• olive oil↗1 tablespoon
• arlic cloves, minced↗3
• arborio rice↗1 cup
• dry white wine↗0.5 cup
• chicken broth↗3 cup
• freshly grated Parmesan cheese1 cup
• butter↗2 tablespoon
• zest and juice of one lemon
• salt (more or less to taste)↗1 teaspoon

Step-by-step instructions

1. 1

   Mushroom Prep: Preheat oven to 350 degrees. Toss mushroom ingredients together on a rimmed baking sheet.

2. 2

   Risotto Prep: Heat olive oil in a Dutch oven over medium low heat. Add garlic and arborio rice. Saute until the garlic is smelling really yummy and the pan looks dry. Add wine; stir and let it sizzle out. Add 2 1/2 cups of the chicken stock. Bring to a simmer.

3. 3

   Risotto Part 1: Put a lid on the risotto pot. Transfer both pans to the oven (risotto on top, mushrooms on bottom). Bake for 14-15 minutes. Remove the risotto pot, but let the mushrooms keep roasting – increase to 400 degrees, and bake for another 5-8 minutes, until golden brown. Remove mushrooms from oven.

4. 4

   Risotto Part 2: Place risotto back over a medium low heat. Slowly add in remaining 1-or-so cups of broth, stirring between additions until nice and creamy. Stir in the Parmesan, butter, lemon zest, lemon juice, and salt. Taste. Taste again. SO SO GOOD.

5. 5

   Serve: Risotto, topped with mushrooms, topped with more Parm and lemon. Serve with a side salad and/or sprinkle with fresh parsley. You are totally at a restaurant right now.