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Chef John's Baked Mushroom Risotto

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.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course lunch/dinner
Cuisine Italian
Servings 4 people
Calories 2119 kcal

Equipment

  • 1 Oven-Proof Skillet Large, heavy-bottomed
  • 1 Wooden Spoon or Heat-Proof Spatula For stirring
  • 1 Measuring Cups
  • 1 Measuring Spoons
  • 1 Cutting Board and Chef's Knife For dicing and chopping ingredients

Ingredients
  

Main

  • 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

Instructions
 

  • Preheat oven to 400 degrees F (200 degrees C).
  • 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.
  • Reduce heat to medium and stir in onion. Sprinkle with black pepper and cayenne pepper. Cook and stir until onions are translucent and soft.
  • Pour rice into skillet and stir until each rice grain is coated with butter. Season with salt.
  • 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.
  • Pour another cup chicken stock into the rice and stir until mixture comes to a simmer.
  • 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.
  • 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.
  • Drizzle 2 tablespoons cream over rice. Add the grated Parmigiano-Reggiano and chives; stir. Serve immediately.

Notes

For optimal results, use Carnaroli rice; its higher starch content yields a creamier risotto. Ensure mushrooms are well-browned before adding onions; this caramelization is key for deep umami flavor. The oven step is brilliant for consistency, but monitor closely to avoid overcooking – the rice should still have a slight bite (al dente) before the final stovetop finish. When combining the remaining broth and cream, stir constantly and vigorously to release starches and achieve that luscious, creamy texture without making it gluey. For an elevated experience, consider a splash of dry white wine to deglaze after the onions, or finish with a whisper of white truffle oil.