When it comes to salting, timing matters.

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COOK THIS NOW

Oven Risotto with Crispy Roasted Mushrooms

I love risotto for dinner on a cold night, but I don’t always want to stand over the stove to stir it. Instead, I pop it in the oven with most of the liquid stirred in at the beginning.

While the oven is on, I also slide in a sheet pan of mushrooms to make a crispy topping. When the risotto is finished baking, a splash more stock and a vigorous finishing stir gives it that luxurious creamy texture.

Enjoy,

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