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Chef John's Baked Mushroom Risotto
Chef John's Baked Mushroom Risotto
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Easy risotto: Stovetop to oven method with cheese and chives.
Ingredients:
  • 3 tablespoons butter
  • 3 cups diced mushrooms
  • salt to taste
  • 0.5 yellow onion, diced
  • ground black pepper to taste
  • 1 pinch cayenne pepper
  • 1 cup carnaroli rice
  • 2 cups chicken broth, divided
  • 0.5 cup heavy whipping cream
  • 0.5 cup chicken broth
  • 2 tablespoons heavy whipping cream
  • 0.5 cup finely grated Parmigiano-Reggiano cheese
  • 2 tablespoons chopped fresh chives
Instructions:
  • Preheat oven to 400°F (200°C) for the perfect cooking temperature.
  • In a large, oven-proof skillet over medium-high heat, melt butter. Add mushrooms, season with salt, and cook until browned. The mushrooms will start browning as the moisture evaporates.
  • Turn the heat down to medium and add the onions to the mix. Sprinkle with a dash of black pepper and cayenne pepper. Keep stirring until the onions become translucent and tender.
  • Add rice to skillet and mix until each grain is evenly coated with butter. Season with salt.
  • Add 1 cup of savory chicken broth to the rice and increase the heat to medium-high. Continue cooking, while stirring, until the rice has soaked up all the flavorful liquid.
  • Add another cup of savory chicken stock to the rice mixture, stirring gently until it begins to simmer.
  • Bake in a hot oven until grains are almost tender but still slightly firm, around 15 minutes. Move skillet to stovetop and season with more salt, to taste.
  • Mix the remaining 1/2 cup of chicken broth with the cream, then pour the mixture into the skillet. Cook over medium heat, stirring constantly until the rice is tender, about 1 to 2 minutes. Remove the skillet from the heat.
  • Drizzle creamy goodness over the rice, add the grated Parmigiano-Reggiano and chives, then give it a good stir. Serve right away for the ultimate flavor experience.

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