Creamy Roasted Mushroom and Lemon Rice

Instructions

1. 1

   Preheat the oven to 425°F / 220°C. Toss the mushrooms with 1 tablespoon olive oil, half the salt, and a little black pepper. Spread them on a tray and roast for 18 to 20 minutes, until browned and concentrated in flavor.

2. 2

   While the mushrooms roast, heat the vegetable broth in a small saucepan until very hot, without a strong boil. Keep it over low heat.

3. 3

   In a wide saucepan or deep skillet, melt the butter with the remaining tablespoon of olive oil over medium heat. Add the onion and cook for 4 to 5 minutes, until tender. Add the garlic and fresh thyme and cook 30 seconds more.

4. 4

   Stir in the rice and cook for 1 to 2 minutes to lightly toast it and coat it with the fat.

5. 5

   Pour in the dry white wine and cook, stirring, until it has almost completely evaporated, about 1 minute.

6. 6

   Add 240 ml / 1 cup of hot broth to the rice. Cook over medium heat, stirring occasionally, until the liquid is almost fully absorbed. Repeat with the remaining broth in 3 to 4 additions, letting each addition absorb before adding more. This will take about 16 to 18 minutes; the rice should be tender with a slight bite and a creamy texture.

7. 7

   When the mushrooms are ready, reserve a small portion for garnish and add the rest to the pan with the rice. Stir gently.

8. 8

   Remove the pan from the heat. Add the grated Parmesan, lemon zest, lemon juice, parsley, the rest of the salt, and more black pepper to taste. Stir until creamy.

9. 9

   Cover and let rest for 2 minutes. Serve hot, topped with the reserved mushrooms and more Parmesan if desired.