If you like the rich earthy flavor of roasted mushrooms and garlic, you will love them served in spiced Arborio rice. Instead of using Indian long-grain rice, I have substituted the Italian short-grain rice that is the basis for the popular risotto dish. The rice has a higher starch content than other varieties of rice so it stands up well to bold flavors and textures.
In this Risotto with Roasted Mushrooms and Garlic recipe I use an assortment of my favorite mushrooms including: shiitake, oyster and cremini. In fact, any of your favorites can be used. I cut them into bite-sized pieces then roast them very simply, along with whole garlic cloves, with thyme leaves.
Preparation of the rice begins by seasoning the oil with spices then frying the onion and more garlic. After a short amount of time, the Arborio rice grains are fried in this spiced oil then boiled in the same way most risotto dishes are cooked. The roasted mushrooms and garlic are added just as the rice is cooked.
I serve this Risotto as a side dish with chicken and beef dishes but, since it is full of flavor, it can also be featured as a main dish for a vegetarian meal. I hope you enjoy this Risotto with Roasted Mushrooms and Garlic recipe as much as my family enjoys it.