Chef John'S Baked Mushroom Risotto Recipe

Name: Chef John'S Baked Mushroom Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter; 3 cups diced mushrooms; salt to taste; 1/2 yellow onion, diced; ground black pepper to taste; 1 pinch cayenne pepper; 1 cup carnaroli rice; 2 cups chicken broth, divided; 1/2 cup heavy whipping cream; 1/2 cup chicken broth; 2 tablespoons heavy whipping cream; 1/2 cup finely grated Parmigiano-Reggiano cheese; 2 tablespoons chopped fresh chives

Servings: persons

3 tablespoons butter
3 cups diced mushrooms
salt to taste
1/2 yellow onion, diced
ground black pepper to taste
1 pinch cayenne pepper
1 cup carnaroli rice
2 cups chicken broth, divided
1/2 cup heavy whipping cream
1/2 cup chicken broth
2 tablespoons heavy whipping cream
1/2 cup finely grated Parmigiano-Reggiano cheese
2 tablespoons chopped fresh chives

1
Preheat oven to 400 degrees F (200 degrees C).
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.
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.
4
Pour rice into skillet and stir until each rice grain is coated with butter. Season with salt.
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.
6
Pour another cup chicken stock into the rice and stir until mixture comes to a simmer.
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.
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.
9
Drizzle 2 tablespoons cream over rice. Add the grated Parmigiano-Reggiano and chives; stir. Serve immediately.

727

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tablespoons butter, 3 cups diced mushrooms, salt to taste, 1/2 yellow onion, diced, and more.

Yes, Chef John'S Baked Mushroom Risotto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chef John'S Baked Mushroom Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions