"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." — Chef John
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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.!
Just wonderful...absolutely loved it! Didn't deviate too much from the recipe; substituted light cream for the whipping cream and used arborio rice. Cooked in a cast iron frying pan. It didn't need the 2 tbsps. of cream at the end and I didn't have chives. Turned out better than any risotto I have ever made before and so much easier. I will be making again and sharing the recipe with others. Thanks so much Chef John!
For being so inexperienced and never making anything like this before, it turned out awesome!
I watched the video over and over while making it, thank you Chef John for making it look so easy! I also learned a great tip, you can put tin foil over plastic handles on your skillet and it will protect them in the oven! Next time I will add a little more garlic, but overall, YUMM!!!!!
Thanks chef John for this fantastic risotto. I followed the directions exactly and my very first risotto turned out like a pro. The cool thing is that the 15 minutes in the over freed me up to finish the rest of my meal.
Perfect every time and you can create your own variations too.
* 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 from Fat: 232
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