Chef John's Baked Mushroom Risotto


  • 3 tablespoons butter
  • 3 cups diced mushrooms
  • salt to taste
  • ½yellow onion, diced
  • ground black pepper to taste
  • 1 pinch cayenne pepper
  • 1 cup carnaroli rice
  • 2 cups chicken broth, divided
  • ½ cup heavy whipping cream
  • ½ cup chicken broth
  • 2 tablespoons heavy whipping cream
  • ½ cup finely grated Parmigiano-Reggiano cheese
  • 2 tablespoons chopped fresh chives
  • Directions

  • Step 1

    Preheat oven to 400 degrees F (200 degrees C).


  • Step 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.

  • Step 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.

  • Step 4

    Pour rice into skillet and stir until each rice grain is coated with butter. Season with salt.

  • Step 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.

  • Step 6

    Pour another cup chicken stock into the rice and stir until mixture comes to a simmer.

  • Step 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.

  • Step 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.

  • Step 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.

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