Chef John’s Baked Mushroom Risotto (Creamy & Easy!)
Make Chef John’s famous Baked Mushroom Risotto! This easy method delivers incredibly creamy, flavorful risotto with less stirring, featuring mushrooms, Parmesan, and fresh chives.
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
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!
Find it online: https://www.eatswithsoul.com/chef-johns-baked-mushroom-risotto/