About this recipe: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.
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
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Method Prep:10min › Cook:35min › Ready in:45min
Preheat the oven to 200 C / Gas 6.
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.
Reduce heat to medium and stir in onion. Sprinkle with black pepper and cayenne pepper. Cook and stir until onions are golden and soft.
Pour rice into pan and stir until each rice grain is coated with butter. Season with salt.
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.
Pour anotherladle of chicken stock into the rice and stir until mixture comes to a simmer.
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.
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.
Drizzle 2 tablespoons cream over rice. Add the grated Parmesan and fresh chives; stir. Serve immediately.