Description
A creamy baked mushroom risotto featuring tender cremini mushrooms sautéed to golden perfection and Arborio rice baked in warm chicken broth with aromatic shallots, garlic, and fresh Parmesan cheese. This recipe simplifies traditional risotto by baking it in the oven, ensuring perfectly cooked rice with a luscious, creamy texture balanced by savory mushrooms.
Ingredients
Scale
Mushrooms
- 1 pound cremini/baby bella mushrooms sliced 1/8-inch thick – divided
- 4 tablespoons unsalted butter divided
- 2 tablespoons olive oil divided
- 1 tablespoon low sodium soy sauce divided
- 1/2 teaspoon salt divided
- 1/2 teaspoon pepper divided
Risotto
- 1 tablespoon olive oil
- 5 tablespoons unsalted butter divided
- 2 shallots finely chopped
- 1 1/2 cups Arborio rice
- 4 cloves garlic minced
- 6 cups low sodium chicken broth, warmed divided
- 1 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cup freshly shredded Parmesan cheese
- 1/4-1/2 cup heavy cream (optional)
Instructions
- Preheat Oven: Preheat your oven to 400 degrees F to prepare for baking the risotto.
- Sauté Shallots and Toast Rice: In a large Dutch oven, melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat. Add finely chopped shallots and sauté for 2 minutes until translucent. Stir in Arborio rice and cook for 3-4 minutes, stirring occasionally until the edges become translucent and the rice starts to toast. Add minced garlic and sauté an additional 30 seconds.
- Add Broth and Seasonings: Pour in 5 ½ cups of the warm chicken broth along with dried parsley, dried basil, dried thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Increase heat to high and bring to a simmer around the edges.
- Bake Risotto: Cover the Dutch oven with a tight-fitting lid and transfer to the preheated oven. Bake uncovered for 15-18 minutes, or until the rice is tender and most broth is absorbed.
- Cook Mushrooms: While the risotto is baking, melt 2 tablespoons butter with 1 tablespoon olive oil in a large cast iron skillet over medium heat. Increase to medium-high, add half of the sliced mushrooms, spreading them evenly. Cook without stirring for 3 minutes, then stir and continue cooking for another 3-5 minutes until all liquid evaporates and mushrooms turn golden brown. Season with ½ tablespoon soy sauce, ¼ teaspoon salt, and ¼ teaspoon pepper, cooking for an additional 60 seconds. Remove mushrooms to a plate and repeat with remaining mushrooms.
- Finish Risotto: Remove the risotto from the oven and stir in the remaining ½ cup chicken broth if needed, 3 tablespoons cubed butter, and Parmesan cheese. Stir vigorously until butter and cheese melt, releasing starch and creating a creamy texture.
- Combine Mushrooms and Adjust Creaminess: Stir the cooked mushrooms into the risotto. Optionally, add ¼ to ½ cup heavy cream or additional chicken broth to reach your desired creamy consistency. Season with additional salt and pepper to taste.
Notes
- Use a wide, heavy-bottomed pot like a cast iron Dutch oven with a tight lid for even cooking.
- Always use Arborio rice for best creamy texture; other types may yield mushy results.
- Do not rinse Arborio rice to preserve its starch for creaminess.
- Toasting the rice before baking helps maintain grain integrity and adds flavor.
- Use low sodium chicken broth to control saltiness, and always warm the broth before adding to the rice.
- If rice is undercooked after baking and broth is absorbed, add more broth and continue baking.
- Vigorously stir after adding butter and cheese to stimulate starch release and achieve creaminess.
- Cook mushrooms separately to retain their color, flavor, and texture; avoid rinsing them with water to prevent sogginess.
- Salt mushrooms at the end of cooking to enhance browning and flavor.
- Heavy cream is optional—it makes the risotto richer but is not necessary if rice is already creamy.
- Risotto should be creamy and slightly saucy but not soupy; adjust with broth or cream accordingly.
- Store leftovers in an airtight container in the refrigerator for up to five days; reheat with additional broth and butter to restore creaminess.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 40 mg
