Chef John's Baked Mushroom Risotto Recipe - Allrecipes.com
Chef John's Baked Mushroom Risotto Recipe
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Chef John's Baked Mushroom Risotto
Chef John's rich, creamy risotto lets the oven do some of the work. Genius! See more
  • READY IN 45 mins

Chef John's Baked Mushroom Risotto

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    35 mins
  • READY IN

    45 mins

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. 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. 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. Pour rice into skillet and stir until each rice grain is coated with butter. Season with salt.
  5. 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. Pour another cup chicken stock into the rice and stir until mixture comes to a simmer.
  7. 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. 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. Drizzle 2 tablespoons cream over rice. Add the grated Parmigiano-Reggiano and chives; stir. Serve immediately.
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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.
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Reviews More Reviews

Most Helpful Positive Review
Sep 07, 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 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.!

 
Most Helpful Critical Review
Nov 02, 2014

This came out very grainy. Too much time in the kitchen for serving at my dinner party.

 
Jun 30, 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. Perfect flavor and texture. Thanks for another winner chef john!

 
Jan 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 lightly salt the mushrooms and not add anymore after that. I used low-sodium chicken broth as well.

 
Apr 29, 2015

This is an easy recipe to make and it turns out great every time. Perfect for company dinners.

 
Nov 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 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.

 
Jun 23, 2014

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!

 
Mar 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 bomb! I have to say that because we are such a garlic-loving family, I had to add 3 or 4 minced garlic cloves with the onion. Lovely outcome! Just wonderful! This will be on the table at least 3 times a month! Thanks for the recipe Chef John!

 

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Nutrition

  • Calories
  • 478 kcal
  • 24%
  • Carbohydrates
  • 50.9 g
  • 16%
  • Cholesterol
  • 86 mg
  • 29%
  • Fat
  • 25.8 g
  • 40%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 11 g
  • 22%
  • Sodium
  • 832 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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