By Carl Hanson

Chef John's method of making rich, creamy risotto puts your oven on the case.

You cannot beat the texture of baked risotto. The oven ensures that every grain of rice is cooked just right.

And besides, why should your oven just sit there while you're stirring risotto like a maniac? Let it do some of the work.

1. You begin as usual. In a skillet that goes from stovetop to oven, sauté onions (and mushrooms if you like) in a little butter. And then add arborio rice, stirring for about a minute to coat the rice with fat.

2. Then add 1 cup of broth, raising the heat to medium high, and stirring until the liquid is absorbed.

OK, yes, so far this method is exactly the same as traditional risotto. But now....

3. Add a second cup of broth, bring it just to a simmer, and then stick the skillet, uncovered, into a hot 400F oven for 15 minutes. It should look like this:

4. For the final step, bring it back to the stovetop. Add a little cream and broth, and stir over medium heat until the rice is perfectly cooked.

5. Finish with freshly grated Parmigiano-Reggiano cheese and chopped fresh parsley or chives. Dinner is served. And your elbows are saved to stir another day.

For all the details, watch Chef John make Baked Mushroom Risotto in the oven.

Chef John's Baked Mushroom Risotto.

[All Images by Chef John]

Advertisement