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John's Baked Mushroom Risotto

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PREP TIME
10 min
COOKING TIME
35 min
TOTAL TIME
45 min
SERVINGS
4 servings
Dinner Italian
John's Baked Mushroom Risotto
Ingredients
  • 3 tablespoons butter
  • 3 cups diced mushrooms
  • salt to taste
  • 1/2 yellow onion, diced
  • ground black pepper to taste
  • 1 pinch cayenne pepper
  • 1 cup carnaroli rice
  • 2 cups chicken broth, divided
  • 1/2 cup heavy whipping cream
  • 1/2 cup chicken broth
  • 2 tablespoons heavy whipping cream
  • 1/2 cup finely grated Parmigiano-Reggiano cheese
  • 2 tablespoons chopped fresh chives
Instructions
1
Begin by preheating your oven to a high temperature of 400 degrees Fahrenheit (200 degrees Celsius).
2
Next, melt butter in a large oven-safe skillet over a medium-high heat source. Add sliced mushrooms and sprinkle with salt; cook the mushrooms, stirring occasionally, until they develop a rich brown color. This will occur as the moisture in the mushrooms evaporates.
3
Subsequently, decrease the heat to a medium level and stir in chopped onion. Add black pepper and cayenne pepper to the mixture; cook, stirring frequently, until the onions are translucent and soft.
4
Now, add uncooked rice to the skillet and stir until each grain is evenly coated with butter. Season with additional salt if desired.
5
Following that, pour 1 cup of chicken broth into the rice mixture. Increase the heat to a medium-high level and cook, stirring constantly, until the liquid is fully absorbed by the rice.
6
Then, add another 1 cup of chicken broth to the mixture and stir until it reaches a simmering state.
7
After that, place the skillet in the preheated oven and bake until the rice grains are almost tender but still retain some firmness, approximately 15 minutes. Transfer the skillet to a stovetop and season with more salt if necessary.
8
Combine the remaining 1/2 cup of chicken broth with heavy cream; pour it into the skillet. Cook on a medium heat source, stirring constantly, until the rice is tender, 1 or 2 minutes. Remove the skillet from heat.
9
Finally, drizzle an additional 2 tablespoons of cream over the rice. Add grated Parmigiano-Reggiano cheese and chopped chives; stir to combine. Serve the dish immediately.