Chef John's Baked Mushroom Risotto

Chef John's Baked Mushroom Risotto

Made  times
Chef John 22769

"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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45 m servings 478 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 478 kcal
  • 24%
  • Fat:
  • 25.8 g
  • 40%
  • Carbs:
  • 50.9g
  • 16%
  • Protein:
  • 11 g
  • 22%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 832 mg
  • 33%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • 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.


  1. 39 Ratings

Most helpful positive review

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 ever...

Most helpful critical review

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

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 ever...

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. P...

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 li...

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 ha...

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 b...

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. A...

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