chef john's baked mushroom risotto

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• preheat oven to 400 degrees f (200 degrees c).
• 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.
• reduce heat to medium and stir in onion. sprinkle with black pepper and cayenne pepper. cook and stir until onions are translucent and soft.
• pour rice into skillet and stir until each rice grain is coated with butter. season with salt.
• 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.
• pour another cup chicken stock into the rice and stir until mixture comes to a simmer.
• 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.
• 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.
• drizzle 2 tablespoons cream over rice. add the grated parmigiano-reggiano and chives; stir. serve immediately.