Baked mushroom risotto

    (97)
    45 min

    The beginning and the end of this recipe follow the classic method of cooking a risotto, but I experimented with adding a baking step in the middle in an attempt to see if it would create a risotto that was easier to make. It certainly was and it still looks and tastes like a classic risotto.


    1 person made this

    Ingredients
    Serves: 4 

    • 3 tablespoons butter
    • 200g diced mushrooms
    • salt to taste
    • 1/2 onion, diced
    • freshly ground black pepper to taste
    • 1 pinch cayenne pepper
    • 230g carnaroli rice
    • 475ml chicken stock, divided
    • 120ml whipping cream
    • 120ml chicken stock
    • 2 tablespoons whipping cream
    • 40g finely grated Parmesan cheese
    • 2 tablespoons freshly chopped chives

    Method
    Prep:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Preheat the oven to 200 C / Gas 6.
    2. Melt butter in large, oven-proof pan or casserole pot over medium-high heat. Add mushrooms; season with salt to your taste; cook and stir mushrooms until brown. They will begin browning after the moisture evaporates.
    3. Reduce heat to medium and stir in onion. Sprinkle with black pepper and cayenne pepper. Cook and stir until onions are golden and soft.
    4. Pour rice into pan and stir until each rice grain is coated with butter. Season with salt.
    5. Pour a ladle (about 235ml) of chicken stock into the rice mixture. Raise heat to medium-high and cook, stirring rice until liquid is completely absorbed by the rice.
    6. Pour anotherladle of chicken stock into the rice and stir until mixture comes to a simmer.
    7. Bake in preheated oven until rice grains are almost tender but still slightly firm, about 15 minutes. Transfer pan back to the hob. Season with more salt, if necessary.
    8. Combine the remaining 120ml chicken stock and cream; pour into the pan. Cook on medium heat, stirring constantly until rice is tender, 1 or 2 minutes. Remove pan from heat.
    9. Drizzle 2 tablespoons cream over rice. Add the grated Parmesan and fresh chives; stir. Serve immediately.

    See it on my blog

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    Reviews & ratings
    Average global rating:
    (97)

    Reviews in English (76)

    by
    10

    Excellent! Very creamy and the rice was cooked to perfection . Followed the recipe very closely, just adding slightly more onion, used organic chicken broth , added NO additional salt and everyone thought it perfect. As a minimal salt user, I still find broth is salty, and this worked out just right. Thanks Chef John, a hit as usual.!  -  07 Sep 2013  (Review from Allrecipes US | Canada)

    by
    8

    Simple and absolutely delicious! I used my dutch oven instead of a skillet and I did not add any salt because I used salted butter and with the large amount of broth it just was not necessary. Perfect flavor and texture. Thanks for another winner chef john!  -  29 Jun 2014  (Review from Allrecipes US | Canada)

    by
    5

    This was delicious. I've never made risotto before and it came out great. I substituted Arborio rice and it worked perfectly. I don't think it needs as much salt though. Next time I'll just lightly salt the mushrooms and not add anymore after that. I used low-sodium chicken broth as well.  -  22 Jan 2014  (Review from Allrecipes US | Canada)

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