Chef John's Baked Mushroom Risotto
Serves: 4
Rowena Kautzer
1 January 1970
Based on User reviews:
50
Spice
43
Sweetness
50
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
3 tbsps
Butter3 cups
Mushroom (diced)1 pinch
Cayenne Pepper1 cup
Rice (carnaroli)1 cup
Chicken Broth2 tbsps
Heavy Whipping Cream2 tbsps
Chives (chopped fresh)Directions:
1
Preheat oven to 400 degrees F (200 degrees C)
2
Melt butter in large, oven-proof skillet over medium-high heat
3
Add mushrooms; season with salt, and cook and stir mushrooms until brown
4
They will begin browning after the moisture evaporates
5
Reduce heat to medium and stir in onion
6
Sprinkle with black pepper and cayenne pepper
7
Cook and stir until onions are translucent and soft
8
Pour rice into skillet and stir until each rice grain is coated with butter
9
Season with salt
10
Pour 1 cup chicken broth into the rice mixture
11
Raise heat to medium-high and cook, stirring rice until liquid is completely absorbed by the rice
12
Pour another cup chicken stock into the rice and stir until mixture comes to a simmer
13
Bake in preheated oven until grains are almost tender but still slightly firm, about 15 minutes
14
Transfer skillet to stovetop
15
Season with more salt, if necessary
16
Combine the remaining 1/2 cup chicken broth and cream; pour into the skillet
17
Cook on medium heat, stirring constantly until rice is tender, 1 or 2 minutes
18
Remove skillet from heat
19
Drizzle 2 tablespoons cream over rice
20
Add the grated Parmigiano-Reggiano and chives; stir
21
Serve immediately