Recipe by 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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salt to taste
yellow onion, diced
ground black pepper to taste
chicken broth, divided
heavy whipping cream
heavy whipping cream
finely grated Parmigiano-Reggiano cheese
chopped fresh chives
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 everyone thought it perfect. As a minimal salt user, I still find broth is salty, and this worked out just right. Thanks Chef John, a hit as usual.!
This came out very grainy. Too much time in the kitchen for serving at my dinner party.
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. Perfect flavor and texture. Thanks for another winner chef john!
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 lightly salt the mushrooms and not add anymore after that. I used low-sodium chicken broth as well.
Love how easy this is and how you can add anything at the end you want. I added shrimp and white wine to mine and it was wonderful. Thanks again John!
This is an easy recipe to make and it turns out great every time.
Perfect for company dinners.
Another of Chef John's incredible recipes. My husband and I could not get enough of this. As always, I follow his recipe exactly. Cudos, Chef John!
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 hand, so used them - and we had baby bellas, but next time will use whites for a "brighter" dish. Sweet Italian sausage and salad on the side, and a Crane Lake petite sirah.... Chef John, what an inspiration you are. Your blog site and videos give me great joy.
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Baked Mushroom Risotto
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 478
** Calories from Fat: 232
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