The beginning and the end of this risotto recipe are pretty standard, but we've moved the middle 15 minutes into the oven in an attempt to eliminate those dreaded 'variables.' Besides being easier and more repeatable, this method produced a risotto that was identical in looks, taste, and texture to anything I can do on the stove.

Recipe Summary

prep:
10 mins
cook:
35 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • Melt butter in large, oven-proof skillet over medium-high heat. Add mushrooms; season with salt, and cook and stir mushrooms until brown. They will begin browning after the moisture evaporates.

  • Reduce heat to medium and stir in onion. Sprinkle with black pepper and cayenne pepper. Cook and stir until onions are translucent and soft.

  • Pour rice into skillet and stir until each rice grain is coated with butter. Season with salt.

  • Pour 1 cup chicken broth into the rice mixture. Raise heat to medium-high and cook, stirring rice until liquid is completely absorbed by the rice.

  • Pour another cup chicken stock into the rice and stir until mixture comes to a simmer.

  • Bake in preheated oven until grains are almost tender but still slightly firm, about 15 minutes. Transfer skillet to stovetop. Season with more salt, if necessary.

  • Combine the remaining 1/2 cup chicken broth and cream; pour into the skillet. Cook on medium heat, stirring constantly until rice is tender, 1 or 2 minutes. Remove skillet from heat.

  • Drizzle 2 tablespoons cream over rice. Add the grated Parmigiano-Reggiano and chives; stir. Serve immediately.

Cook's Note:

You can substitute 1 cup Arborio rice for the carnaroli.

Nutrition Facts

480 calories; protein 11.1g; carbohydrates 51.1g; fat 25.9g; cholesterol 86.4mg; sodium 997.8mg. Full Nutrition
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Reviews (155)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/07/2013
Excellent! Very creamy and the rice was cooked to perfection . Followed the recipe very closely, just adding slightly more onion, used organic chicken broth , added NO additional salt and everyone thought it perfect. As a minimal salt user, I still find broth is salty, and this worked out just right. Thanks Chef John, a hit as usual.! Read More
(22)

Most helpful critical review

Rating: 3 stars
11/02/2014
This came out very grainy. Too much time in the kitchen for serving at my dinner party. Read More
(2)
204 Ratings
  • 5 star values: 193
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/07/2013
Excellent! Very creamy and the rice was cooked to perfection . Followed the recipe very closely, just adding slightly more onion, used organic chicken broth , added NO additional salt and everyone thought it perfect. As a minimal salt user, I still find broth is salty, and this worked out just right. Thanks Chef John, a hit as usual.! Read More
(22)
Rating: 5 stars
06/30/2014
Simple and absolutely delicious! I used my dutch oven instead of a skillet and I did not add any salt because I used salted butter and with the large amount of broth it just was not necessary. Perfect flavor and texture. Thanks for another winner chef john! Read More
(13)
Rating: 5 stars
01/22/2014
This was delicious. I've never made risotto before and it came out great. I substituted Arborio rice and it worked perfectly. I don't think it needs as much salt though. Next time I'll just lightly salt the mushrooms and not add anymore after that. I used low-sodium chicken broth as well. Read More
(12)
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Rating: 5 stars
11/24/2014
Outta the park - what a wonderful dish! The simplicity and ease makes this a treat to be repeated. We had arborio in the pantry, but will invest in carnaroli soon. We had a lot of shallots on hand, so used them - and we had baby bellas, but next time will use whites for a "brighter" dish. Sweet Italian sausage and salad on the side, and a Crane Lake petite sirah.... Chef John, what an inspiration you are. Your blog site and videos give me great joy. Read More
(10)
Rating: 5 stars
12/31/2013
Made this last night and it was fantastic. I love risotto and make it often but did not have time to be held hostage at my stove stirring and ladling last night. I've used Ina's baked risotto in the past but came across Chef John's yesterday and decided to give it a try. I made a few modifications based on what I had in the house...broccoli instead of mushrooms and added a bit of chopped garlic and white wine. Otherwise followed the recipe exactly and it was absolutely perfect. Loved being able to stick in the oven for 15 minutes and walk away. Awesome recipe. Thanks Chef John! Read More
(6)
Rating: 5 stars
06/08/2016
I've made this twice now and we really enjoy it. My daughter loves risotto, particularly my own recipe, but this recipe is easier than mine and has turned out perfectly both times. This last time I taught her how to make it so now she can make it on her own. We added chicken, more garlic and peas to ours and there are never any leftovers in our family. Thanks for a great, fool-proof recipe. Read More
(5)
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Rating: 5 stars
05/17/2015
It was my first risotto ever had to use milk instead of heavy cream (mine expired) it turned out great anyway. Definitely will make it again Read More
(5)
Rating: 5 stars
10/04/2016
Me and my family loved it! The only thing that I did differently was to add a bit of white wine. Read More
(4)
Rating: 5 stars
03/15/2014
First time I've made risotto and this was it! I'd never even cooked with Arborio rice before. Despite my mistake with adding the heavy cream before putting it into the oven (oops!) it was the bomb! I have to say that because we are such a garlic-loving family I had to add 3 or 4 minced garlic cloves with the onion. Lovely outcome! Just wonderful! This will be on the table at least 3 times a month! Thanks for the recipe Chef John! Read More
(4)
Rating: 3 stars
11/02/2014
This came out very grainy. Too much time in the kitchen for serving at my dinner party. Read More
(2)
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