Description

Craving a creamy, comforting dish that’s packed with savory mushroom flavor? What if you could create Chef John’s Baked Mushroom Risotto in just 40 minutes, with tender rice and a rich, cheesy finish, all without constant stirring? This beginner-friendly recipe, inspired by your love for hearty, flavorful dishes like My Chicken Parmesan and Curry Stand Chicken Tikka Masala Sauce, delivers a restaurant-quality meal perfect for cozy dinners, date nights, or impressing guests.

Ingredients

For the Risotto

Butter (3 tbsp): Adds richness and helps brown the mushrooms.
Diced Mushrooms (3 cups): Provides earthy, umami flavor; any variety (cremini, button, or mixed) works.
Salt (to taste): Enhances flavors at multiple stages.
Yellow Onion (½, diced): Contributes sweet, savory depth.
Ground Black Pepper (to taste): Adds a mild, spicy bite.
Cayenne Pepper (1 pinch): Infuses a subtle, warming kick.
Carnaroli Rice (1 cup): A starchy, short-grain rice ideal for creamy risotto; arborio is a close substitute.
Chicken Broth (2½ cups, divided): Forms the flavorful, absorbing liquid for the rice.
Heavy Whipping Cream (½ cup + 2 tbsp): Creates a luxurious, creamy texture.
Parmigiano-Reggiano Cheese (½ cup, finely grated): Adds nutty, salty richness.
Chopped Fresh Chives (2 tbsp): Provides a fresh, oniony garnish.

Substitutions and Variations

Mushrooms: Use shiitake, oyster, or wild mushrooms for varied flavor; reconstitute dried mushrooms (1 oz) for intensity.
Carnaroli Rice: Swap with arborio or vialone nano; avoid long-grain rice as it won’t create creaminess.
Butter: Replace with olive oil or vegan butter for dairy-free.
Chicken Broth: Use vegetable broth for vegetarian or mushroom stock for extra umami.
Heavy Cream: Substitute with half-and-half for a lighter texture or coconut cream for dairy-free (slight flavor change).
Parmigiano-Reggiano: Swap with Pecorino Romano or vegan Parmesan; nutritional yeast works for dairy-free.
Chives: Use green onions, parsley, or omit for a simpler finish.
Vegetarian/Vegan: Use vegetable broth, vegan butter, coconut cream, and vegan Parmesan; ensure spices are vegan-friendly.
Gluten-Free: Naturally gluten-free; ensure broth and spices are gluten-free certified.
Low-Fat: Reduce butter to 1 tbsp and use half-and-half; skip extra cream drizzle.

Optional Additions

Herbs: Add 1 tsp fresh thyme or rosemary with the onions, inspired by your Mediterranean Chicken Pasta Salad.
Protein: Stir in ½ cup cooked pancetta or shrimp, echoing your Cajun Seafood Pasta.
Veggies: Mix in ½ cup sautéed spinach or peas, inspired by your Sausage and Veggies Skillet.

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Instructions

Preheat and Prep:
- Preheat oven to 400°F (200°C).
- Dice 3 cups mushrooms and ½ yellow onion; grate ½ cup Parmigiano-Reggiano; chop 2 tbsp chives.
- Tip: Prep ingredients ahead for quick cooking; use a box grater for fine cheese texture.
Cook the Mushrooms:
- Melt 3 tbsp butter in a large, oven-proof skillet (cast-iron or stainless steel) over medium-high heat.
- Add 3 cups diced mushrooms, season with a pinch of salt, and cook, stirring occasionally, until browned and moisture evaporates, 5–7 minutes.
- Tip: Let mushrooms sit initially to brown; stir only after they release liquid to avoid steaming.
Add Onion and Season:
- Reduce heat to medium and stir in ½ diced yellow onion.
- Season with ground black pepper and a pinch of cayenne pepper.
- Cook, stirring, until onions are translucent and soft, about 3–4 minutes.
- Tip: Stir frequently to prevent burning; onions should soften without browning.
Toast the Rice:
- Add 1 cup carnaroli rice to the skillet and stir until each grain is coated with butter, about 1 minute.
- Season with a pinch of salt.
- Tip: Ensure rice is well-coated for even cooking; listen for a slight toasting sound.
Add Broth and Cook:
- Pour in 1 cup chicken broth and raise heat to medium-high.
- Cook, stirring constantly, until liquid is fully absorbed by the rice, about 3–4 minutes.
- Add another 1 cup chicken broth, stir until mixture comes to a simmer, and remove from heat.
- Tip: Stir to prevent sticking; broth should be simmering before baking.
Bake the Risotto:
- Transfer skillet to the preheated oven and bake until rice grains are almost tender but slightly firm (al dente), about 15 minutes.
- Remove skillet from oven and place on stovetop.
- Tip: Check at 12 minutes; rice should have a slight bite; adjust salt if needed.
Finish the Risotto:
- Combine remaining ½ cup chicken broth and ½ cup heavy whipping cream; pour into the skillet.
- Cook over medium heat, stirring constantly, until rice is tender and creamy, 1–2 minutes.
- Remove from heat.
- Tip: Stir vigorously to release starch for creaminess; add more broth if too thick.
Serve:
- Drizzle 2 tbsp heavy cream over the risotto.
- Stir in ½ cup grated Parmigiano-Reggiano and 2 tbsp chopped fresh chives.
- Serve immediately in bowls or as a side with proteins like grilled chicken or steak (inspired by your Grilled Beef Tenderloin), and a drink like white wine (e.g., Chardonnay) or sparkling water.
- Tip: Serve hot for the best texture; garnish with extra chives or Parmesan for elegance.