Oven Risotto with Crispy Mushrooms

Baked rather than stirred, topped with mushrooms roasted until they crisp.

Serves 4

Set racks in the bottom third and middle of the oven and heat to 350°F (175°C). On a rimmed baking sheet, toss the mushrooms with the garlic, thyme, red pepper flakes, ¼ cup (54 g) of the oil, and ½ tsp (1.4 g) of the salt. Roast on the bottom rack, tossing once halfway, until deeply golden and crisp, 25 to 30 minutes.
Meanwhile, heat the remaining 2 tbsp (27 g) oil in a large ovenproof Dutch oven over medium-high. Cook the onion, stirring often, until softened, 3 to 5 minutes. Stir in the rice and season with the black pepper and ½ tsp (1.4 g) salt. Cook until some grains turn translucent, about 2 minutes. Add the vermouth, bring to a simmer, and cook until the pan is nearly dry, about 2 minutes. Add 2½ cups (600 ml) of the stock, bring to a simmer, then cover and bake on the middle rack until the liquid is mostly absorbed and the rice is still slightly firm at the center, 16 to 18 minutes.
Return the pot to the stove over medium heat. Add the remaining ½ cup (120 ml) stock and cook, stirring constantly, until the rice is tender with some bite and the sauce is creamy, about 2 minutes. Off the heat, stir in the Parmesan, butter, and lemon zest, and season with the remaining salt to taste. Loosen with a little warm water if needed; it should be thick but pourable.
Turn out onto a platter, top with the crispy mushrooms and parsley, drizzle with oil, and serve with lemon wedges.

Macros

Energy	610 kcal
Protein	15 g
Fat	36 g
Carbohydrate	52 g (fiber 4 g)
Sodium	1000 mg

Per serving, estimated. Diamond Crystal assumed. Fat is high because the full quarter cup of roasting oil is counted, though some stays on the sheet. The mushrooms finish before the rice; leave them on the sheet rather than covering them, or you undo the crisping.