Chef John's Baked Mushroom Risotto
Recipe information
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Cooking:
10 min.
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Servings per container:
4
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Source:

Ingredients for - Chef John's Baked Mushroom Risotto

1. Butter - 3 tablespoons
2. Diced mushrooms - 3 cups
3. Salt to taste - 3 cups
4. Yellow onion, diced - ½
5. Ground black pepper to taste - ½
6. Cayenne pepper - 1 pinch
7. Carnaroli rice - 1 cup
8. Chicken broth, divided - 2 cups
9. Heavy whipping cream - ½ cup
10. Chicken broth - ½ cup
11. Heavy whipping cream - 2 tablespoons
12. Finely grated Parmigiano-Reggiano cheese - ½ cup
13. Chopped fresh chives - 2 tablespoons

How to cook deliciously - Chef John's Baked Mushroom Risotto

1. Stage

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

2. Stage

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.

3. Stage

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

4. Stage

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

5. Stage

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.

6. Stage

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

7. Stage

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.

8. Stage

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.

9. Stage

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