Risotto Oven dengan Jamur Panggang Bawang Putih dan Arugula

Langkah-langkah

1. Preheat oven to 350 degrees. Toss mushroom ingredients together on a rimmed baking sheet.
2. 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. 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. 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. 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.