Chef John's Baked Mushroom Risotto Recipe

Recipesfull introduces to you: Rice Side Dish Recipes. (Chef John's Baked Mushroom Risotto Recipe). 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.

Brief

Prep 10 mins

Cook: 35 mins

Total: 45 mins

Servings: 4

Yield: 4 servings

Chef John's Baked Mushroom Risotto Recipe

Ingredients

3 tablespoons butter

3 cups diced mushrooms

salt to taste

½ yellow 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

Easy Instant Pot Mexican Rice

Side Dish

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.

Nutritional Information

Chef John's Baked Mushroom Risotto Recipe

Servings Per Recipe:4

Calories: 480.1

% Daily Value *

Protein: 11.1g 22%

Carbohydrates: 51.1g 17%

Dietary Fiber: 1.5g 6%

Sugars: 2.4g

Fat: 25.9g 40%

Saturated Fat: 15.8g 79%

Cholesterol: 86.4mg 29%

Vitamin A Iu: 944.1IU 19%

Niacin Equivalents: 3.3mg 25%

Vitamin B6: 0.1mg 6%

Vitamin C: 3.3mg 6%

Folate: 15.5mcg 4%

Calcium: 144.9mg 15%

Iron: 1mg 5%

Magnesium: 13.9mg 5%

Potassium: 238.6mg 7%

Sodium: 997.8mg 40%

Thiamin: 0.1mg 7%

Calories From Fat: 232.7

*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.