Chef John’s Baked Mushroom Risotto (Creamy & Easy!)

Introduction & Inspiration

If you adore the luxurious creaminess of a perfectly cooked risotto but find the traditional constant stirring a bit daunting, then you are in for a treat with Chef John’s genius Baked Mushroom Risotto! This recipe takes all the beloved elements of classic mushroom risotto – earthy sautéed mushrooms, aromatic onions, rich broth, starchy Carnaroli rice, salty Parmigiano-Reggiano, and fresh chives – and simplifies the process by finishing it in the oven. The result? Unbelievably creamy, flavorful risotto with significantly less active stovetop time.

My inspiration for sharing this method comes directly from appreciating Chef John’s clever approach to making often labor-intensive dishes more accessible for home cooks without sacrificing quality. This baked technique is a game-changer for achieving that signature risotto texture and deep mushroom flavor.

This dish is perfect for a cozy dinner, an impressive side dish for a special meal, or anytime you’re craving authentic, comforting risotto without being tethered to the stove. It is a perfect recipe for risotto lovers.

Nostalgic Appeal / Comfort Factor

Risotto, especially a rich and earthy mushroom risotto, is the epitome of Italian comfort food for many. It evokes feelings of cozy restaurants, special occasion meals, and the satisfying indulgence of a creamy, cheesy rice dish. The aroma of mushrooms and Parmesan is instantly comforting.

While traditional risotto is often seen as a labor of love due to the continuous stirring, Chef John’s baked method brings that same comforting, luxurious experience into the home kitchen with more ease. It allows you to achieve that deeply satisfying, creamy texture and flavor that is so beloved.

It’s a dish that feels both incredibly comforting and elegantly sophisticated, a true treat for the palate. A perfect comfort food dish.

Homemade Focus

This recipe is all about creating a restaurant-quality risotto from scratch using thoughtful techniques and quality ingredients. You’re starting by perfectly sautéing fresh mushrooms and onions in butter to build a deep flavor base. The Carnaroli rice is toasted to enhance its nutty notes before the broth is added in stages.

The homemade focus shines in the careful building of flavors on the stovetop, the unique oven-baking step that allows the rice to absorb liquid gently, and the final rich finish with heavy cream, freshly grated Parmigiano-Reggiano, and fresh chives. This is far from an “instant” risotto; it’s a crafted homemade dish made more manageable.

It celebrates the delicious results achieved through a combination of classic stovetop techniques and smart oven finishing, yielding a truly impressive homemade risotto. The homemade taste is incredible.

Flavor Goal

The primary flavor goal is a deeply savory, earthy mushroom flavor infused throughout an exceptionally creamy and tender Carnaroli rice, all enriched by Parmigiano-Reggiano cheese, heavy cream, and a hint of spice.

The mushrooms should be nicely browned and full of umami. The Carnaroli rice grains should be cooked to a perfect al dente – tender on the outside with a slight chew in the center – and suspended in a velvety, starchy sauce naturally created during cooking. The onion and garlic (though not explicitly listed for garlic, it’s a common addition) provide an aromatic foundation. The Parmigiano-Reggiano adds salty, nutty depth, while the heavy cream lends luxurious richness. A pinch of cayenne provides a subtle background warmth, and fresh chives offer a delicate, fresh oniony finish.

The overall experience should be an incredibly creamy, rich, savory, and deeply flavorful mushroom risotto with a luxurious texture. A perfect balance between flavour and texture.

Ingredient Insights

• Butter: Used for sautéing mushrooms and onions, and toasting the rice, providing richness and flavor.
• Diced Mushrooms (3 cups): The star vegetable! Cremini or mixed mushrooms provide great earthy flavor. Dicing them allows for good distribution.
• Salt, Ground Black Pepper, Pinch of Cayenne Pepper: Essential seasonings. Cayenne adds a very subtle warmth.
• Yellow Onion (Diced): Provides a sweet, aromatic base.
• Carnaroli Rice (1 cup): A high-starch Italian short-grain rice, considered by many to be the gold standard for risotto due to its ability to absorb liquid, release starch for creaminess, and maintain an al dente texture. Arborio is a common substitute. Do not rinse risotto rice.
• Chicken Broth (Divided – 2 cups + ½ cup): The primary cooking liquid, infusing the rice with savory flavor. Low-sodium is a good choice. Vegetable broth can be used for a vegetarian version.
• Heavy Whipping Cream (Divided – ½ cup + 2 tbsp): Adds significant richness and creaminess, especially when stirred in at the end.
• Finely Grated Parmigiano-Reggiano Cheese (½ cup): Adds salty, nutty, umami flavor and contributes to the final creamy texture. Use freshly grated from a block for best results.
• Chopped Fresh Chives (2 tbsp): Provides a mild, fresh oniony garnish that brightens the rich dish.

Essential Equipment

• Large, Oven-Proof Skillet (Cast Iron or Heavy Stainless Steel Highly Recommended): Absolutely crucial, as the dish starts on the stovetop and finishes in the oven in the same pan.
• Knife & Cutting Board: For dicing mushrooms and onion, chopping chives.
• Wooden Spoon or Heatproof Spatula: For stirring the risotto.
• Measuring Cups & Spoons:
• Grater (Microplane or Box): For grating Parmigiano-Reggiano cheese.
• Oven:

Ingredients

(Original recipe yields 4 servings)

• ▢ 3 tablespoons butter
• ▢ 3 cups diced mushrooms (e.g., cremini, button, or mixed)
• ▢ Salt to taste
• ▢ ½ yellow onion, diced
• ▢ Ground black pepper to taste
• ▢ 1 pinch cayenne pepper
• ▢ 1 cup Carnaroli rice (or Arborio rice)
• ▢ 2 ½ cups chicken broth, divided (2 cups + ½ cup)
• ▢ ½ cup heavy whipping cream (plus 2 tablespoons for finishing)
• ▢ ½ cup finely grated Parmigiano-Reggiano cheese
• ▢ 2 tablespoons chopped fresh chives

Step-by-Step Instructions

1. Prepare Oven and Sauté Mushrooms:

• Preheat your oven to 400°F (200°C).
• Melt the 3 tablespoons of butter in a large, oven-proof skillet over medium-high heat.
• Add the diced mushrooms to the hot skillet. Season them with salt. Cook and stir the mushrooms until they release their moisture, the moisture evaporates, and the mushrooms become nicely browned and slightly caramelized. This develops their deep, earthy flavor.

2. Add Aromatics and Rice:

• Reduce the heat under the skillet to medium. Stir in the diced yellow onion.
• Sprinkle with ground black pepper and the pinch of cayenne pepper. Cook and stir until the onions are translucent and softened, about 3-5 minutes.
• Pour the Carnaroli rice into the skillet. Stir continuously for 1-2 minutes, until each rice grain is well coated with butter and fat, and the edges may look slightly translucent (this is “toasting” the rice). Season lightly with salt.

3. Stovetop Cooking – First Broth Addition:

• Pour 1 cup of the chicken broth into the rice mixture in the skillet.
• Increase the heat to medium-high and cook, stirring the rice constantly, until this first cup of liquid is completely absorbed by the rice.

4. Stovetop Cooking – Second Broth Addition & Simmer:

• Pour another 1 cup of chicken stock into the rice mixture.
• Stir until the mixture comes back to a simmer.

5. Bake in Oven:

• Once simmering, carefully transfer the oven-proof skillet to the preheated 400°F oven.
• Bake for approximately 15 minutes, or until the rice grains are almost tender but still have a slight firmness or “bite” in the center (al dente). Most of the liquid should be absorbed.

6. Finish on Stovetop:

• Carefully remove the hot skillet from the oven and transfer it back to the stovetop. Taste and season with more salt, if necessary.
• Combine the remaining 1/2 cup of chicken broth and the 1/2 cup of heavy whipping cream in a small cup or bowl. Pour this mixture into the skillet with the rice.
• Place the skillet over medium heat. Cook, stirring constantly and vigorously, until the rice is perfectly tender and the mixture is very creamy, about 1 to 2 minutes more. The vigorous stirring helps release the rice’s starch, creating the creamy sauce.

7. Add Final Richness and Herbs:

• Remove the skillet from the heat.
• Drizzle the remaining 2 tablespoons of heavy whipping cream over the rice.
• Add the ½ cup of finely grated Parmigiano-Reggiano cheese and the 2 tablespoons of chopped fresh chives.
• Stir everything together well until the cheese is melted and the risotto is luscious and creamy.

8. Serve:

• Serve the Baked Mushroom Risotto immediately in warm shallow bowls.
• Garnish with extra grated Parmesan or chives, if desired. Enjoy!

Troubleshooting

• Risotto Too Hard/Chalky: Needs more cooking time or liquid. Add a splash more hot broth and continue stirring on stovetop until al dente. Ensure enough liquid was used in oven.
• Risotto Mushy/Overcooked: Cooked too long in the oven or on stovetop, or too much liquid added at once without sufficient absorption/stirring. Stovetop finish requires careful watching.
• Risotto Too Thick/Stodgy: Rice absorbed all liquid and over-thickened. Stir in a splash of warm broth or cream off-heat just before serving to loosen.
• Risotto Too Thin/Watery: Didn’t cook long enough for rice to absorb liquid, or started with too much liquid. Vigorous stirring at the end with Parmesan/cream helps thicken. If very thin and rice is cooked, simmer briefly on stove uncovered, stirring.
• Mushrooms Rubbery: Sautéed at too low a heat initially, or crowded the pan causing them to steam instead of brown. Use medium-high heat and don’t overcrowd.
• Cheese Clumping: Added cheese when risotto was too scorchingly hot, or used pre-shredded cheese with anti-caking agents. Stir Parmesan in off-heat or on very low. Freshly grated is best.
• Bland: Needs more salt! Mushrooms and rice both benefit from good seasoning. Ensure quality broth and Parmigiano-Reggiano.

Tips and Variations

• Oven-Proof Skillet: Essential for this recipe’s stovetop-to-oven method.
• Toasting Rice: Don’t skip this step; it adds a nutty depth to the risotto.
• Vigorous Stirring at the End: The final stirring on the stovetop with the last additions of liquid, cream, and cheese is key for developing maximum creaminess.
• Mushroom Variety: Use a mix of mushrooms like cremini, shiitake, oyster, or even a few rehydrated dried porcini (use their soaking liquid as part of the broth) for deeper flavor.
• Add White Wine: A classic risotto step – deglaze the pan with about 1/2 cup of dry white wine after toasting the rice (before adding the first cup of broth). Let it absorb completely before adding broth.
• Different Herbs: Fresh parsley or thyme can be used instead of or in addition to chives.
• Vegetarian Version: Use vegetable broth instead of chicken broth.
• Add Protein: Serve topped with grilled chicken, shrimp, or seared scallops. Stir in cooked peas or asparagus tips with the final cream addition.

Serving and Pairing Suggestions

• Serve Immediately: Risotto is best enjoyed hot and fresh, as its creamy texture changes upon cooling and reheating.
• In Shallow Bowls: The traditional way to serve risotto.
• Main Course or Side Dish: Hearty enough for a vegetarian main, or a luxurious side to roasted meats or fish.
• Garnish: A sprinkle of extra Parmigiano-Reggiano and fresh chives or parsley. A drizzle of truffle oil (optional) is also a decadent touch with mushroom risotto.
• Wine Pairing: Pairs well with earthy Pinot Noir, or Italian white wines like Pinot Grigio or Gavi.

Nutritional Information

(Note: Estimated, per serving, assuming 4 servings. Rich dish.)

• Calories: 550-700+
• Fat: 30-45g+
• Saturated Fat: 18-28g+
• Cholesterol: 100-150mg+
• Sodium: 700-1000mg+ (Depends heavily on broth, cheese, added salt)
• Total Carbohydrates: 45-55g+
• Dietary Fiber: 2-4g+
• Sugars: 3-6g+
• Protein: 15-20g+

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Recipe Summary and Q&A

Summary: Chef John’s Baked Mushroom Risotto starts on the stovetop by sautéing diced mushrooms and onion in butter in an oven-proof skillet. Carnaroli rice is toasted, then chicken broth is added in stages, with the first cup absorbed on the stovetop. After adding a second cup of broth, the skillet is transferred to a preheated oven to bake until the rice is almost tender. It’s finished back on the stovetop by stirring in a mixture of remaining chicken broth and heavy cream until tender and creamy, then removing from heat and stirring in more cream, grated Parmigiano-Reggiano cheese, and fresh chives.

Q&A:

• Q: What is Carnaroli rice, and can I use regular rice?
  • A: Carnaroli is an Italian superfino short-grain rice, prized for risotto because its high starch content releases during cooking to create an exceptionally creamy sauce while the grain itself remains al dente. Arborio is a more common and acceptable substitute. Regular long-grain white rice will not produce the creamy texture of risotto.
• Q: Why bake the risotto instead of just cooking it all on the stovetop?
  • A: The oven-baking portion of this method allows the rice to absorb liquid and cook gently with less constant stirring than traditional stovetop risotto, making it a bit more hands-off for part of the cooking process. The final stovetop finish ensures maximum creaminess.
• Q: Do I have to use an oven-proof skillet?
  • A: Yes, for this specific method, an oven-proof skillet (like cast iron or some stainless steel varieties) is essential as it moves directly from the stovetop to the hot oven and back.
• Q: Can I make this risotto ahead of time?
  • A: Risotto is notoriously best when served immediately after it’s made. As it cools, the texture changes and it can become thick and stodgy. While you can refrigerate leftovers and reheat gently with added broth or water to loosen, it won’t have the same perfect creamy texture as when freshly made.