Loaded Risotto

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -On a rimmed baking sheet, add the mushrooms, the 3 cloves of the garlic, 1 teaspoon of the salt, and 2 tablespoons of the olive oil and toss to combine. Set the mushroom mixture aside.

Step 3 -In a Dutch oven over medium-low heat, add the remaining olive oil.

Step 4 -Add the remaining garlic and the Arborio rice and cook, while stirring, until the garlic is fragrant, about 1-2 minutes.

Step 5 -Add the white wine to the rice mixture and cook, while stirring, until it evaporates, about 2-3 minutes.

Step 6 -Add 2 1/2 cups of the chicken broth to the rice mixture and bring it to a simmer.

Step 7 -Cover the Dutch oven and transfer both the baking sheet with the mushrooms and the Dutch oven to the oven. Place the Dutch oven on a rack above the mushrooms.

Step 8 -Bake until the rice has absorbed the liquids, about 14-15 minutes.

Step 9 -Transfer the Dutch oven from the oven.

Step 10 -Increase the oven temperature to 400 degrees F and roast the mushrooms until they are golden-brown, about 5-8 minutes.

Step 11 -Transfer the mushrooms from the oven.

Step 12 -Place the Dutch oven over medium-low heat.

Step 13 -Slowly and a little at a time, add the extra broth to the rice mixture, stirring between increments, until the rice mixture is creamy.

Step 14 -Add the parmesan cheese, the butter, the lemon zest, the lemon juice, and the remaining salt to the rice mixture and stir to combine.

Step 15 -Serve the rice mixture topped with the roasted mushrooms.