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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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.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 35 mins
  • READY IN 45 mins

Footnotes

  • Cook's Note:
  • You can substitute 1 cup Arborio rice for the carnaroli.
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Reviews More Reviews

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.!

 
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!

 

18 Ratings

Feb 19, 2014

Once again Chef John you have created a masterpiece! This risotto is as good as it gets. I put this on our menu to go with our fresh fish and even our beef filets and it was BEYOND the rave. All the diners LOVED the risotto. Way to go! Haven't tried it? You should.

 
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.

 
Jan 03, 2014

This was the easiest risotto recipe I've tried, and the most delicious. I would make it again. Recipe easy to follow--love Chef John's videos!

 
Dec 31, 2013

Made this last night and it was fantastic. I love risotto and make it often, but did not have time to be held hostage at my stove stirring and ladling last night. I've used Ina's baked risotto in the past but came across Chef John's yesterday and decided to give it a try. I made a few modifications based on what I had in the house...broccoli instead of mushrooms and added a bit of chopped garlic and white wine. Otherwise followed the recipe exactly and it was absolutely perfect. Loved being able to stick in the oven for 15 minutes and walk away. Awesome recipe. Thanks Chef John!

 
Nov 22, 2013

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!

 
Nov 11, 2013

WOOHOO!! 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!!!!!

 

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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
  • 929 mg
  • 37%

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

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About the Cook

 
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