Chef John's Baked Mushroom Risotto

Name: Chef John's Baked Mushroom Risotto
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
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

4.9

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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 by Chef John

Updated on October 10, 2019

37

Prep Time:

10 mins

Cook Time:

35 mins

Total Time:

45 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

3 tablespoons butter
3 cups diced mushrooms
salt to taste
½ yellow onion, diced
ground black pepper to taste
1 pinch cayenne pepper
1 cup carnaroli rice
2 cups chicken broth, divided
½ cup heavy whipping cream
½ cup chicken broth
2 tablespoons heavy whipping cream
½ cup finely grated Parmigiano-Reggiano cheese
2 tablespoons chopped fresh chives

Directions

Preheat oven to 400 degrees F (200 degrees C).
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 (per serving)

480	Calories
26g	Fat
51g	Carbs
11g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 480
% Daily Value *
Total Fat 26g	33%
Saturated Fat 16g	79%
Cholesterol 86mg	29%
Sodium 998mg	43%
Total Carbohydrate 51g	19%
Dietary Fiber 2g	5%
Total Sugars 2g
Protein 11g
Vitamin C 3mg	17%
Calcium 145mg	11%
Iron 1mg	6%
Potassium 239mg	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.