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My review
Chef John's Baked Mushroom Risotto
Chef John
"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."
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Ingredients
45 m servings 478 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Ready In
- 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.
Footnotes
- Cook's Note:
- You can substitute 1 cup Arborio rice for the carnaroli.
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 478 calories; 25.8 g fat; 50.9 g carbohydrates; 11 g protein; 86 mg cholesterol; 832 mg sodium. Full nutrition
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Reviews
Read all reviews 100128 Ratings
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Most helpful positive review
9/7/2013
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 ever...
Most helpful critical review
11/2/2014
This came out very grainy. Too much time in the kitchen for serving at my dinner party.
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9/7/2013
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 ever...
6/29/2014
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. P...
1/22/2014
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 li...
11/23/2014
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 ha...
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 ...
6/8/2016
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 tim...
5/17/2015
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
3/15/2014
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 b...
10/4/2016
Me and my family loved it! The only thing that I did differently was to add a bit of white wine.