Baked Mushroom Risotto - "Cheater" Oven Risotto Method - Perfect Everytime!

Ingredients

• 2 cups Brown Crimini Mushrooms (diced)
• 2 tablespoons Unsalted Butter (melted)
• 1 pinch Salt (plus extra for seasoning)
• 1 pinch Black Pepper (freshly ground)
• 1 pinch Cayenne Pepper (optional for heat)
• 0.5 medium Yellow Onion (diced)
• 1 cup Carnaroli Rice (rinsed quickly)
• 2.5 cups Chicken Broth (low‑sodium)
• 0.5 cup Heavy Cream (cold)
• 0.5 cup Parmesan Cheese (freshly grated)
• 2 tablespoons Fresh Chives (chopped)

Instructions

1. Prepare Ingredients

   Dice the brown crimini mushrooms, dice half a medium onion, measure the rice, broth, cream, and cheese. Have all seasonings ready.

   Time: PT5M

2. Sauté Mushrooms

   Heat the melted butter in the oven‑proof sauté pan over medium‑high heat. Add the diced mushrooms, a pinch of salt, black pepper, and cayenne. Cook, stirring occasionally, until the mushrooms release their moisture, then brown as the liquid evaporates.

   Time: PT8M

   Temperature: Medium‑high

3. Sweat the Onion

   Reduce heat to medium, add the diced onion to the pan, and cook until translucent, about 4‑5 minutes.

   Time: PT5M

   Temperature: Medium

4. Toast the Rice

   Add 1 cup Carnaroli rice to the pan. Stir for 1‑2 minutes until every grain is coated with butter and slightly translucent at the edges.

   Time: PT2M

   Temperature: Medium

5. First Broth Addition

   Stir in 1 cup chicken broth. Increase heat to medium‑high and cook, stirring, until the liquid is fully absorbed.

   Time: PT5M

   Temperature: Medium‑high

6. Second Broth Addition and Oven Transfer

   Add the second cup of broth, stir until just simmering. Preheat the oven to 400°F (204°C) while the pan is on the stove. Once simmering, place the entire pan in the hot oven for exactly 15 minutes.

   Time: PT15M

   Temperature: 400°F

7. Finish the Risotto on the Stovetop

   Remove the pan from the oven (handle is hot). Add 0.5 cup heavy cream and the remaining 0.5 cup chicken broth. Return to medium heat and stir constantly until the rice reaches a creamy, al‑dente texture, about 4‑5 minutes.

   Time: PT5M

   Temperature: Medium

8. Finish with Cheese and Herbs

   Turn off the heat. Stir in the grated Parmesan and chopped chives. Give a final taste and adjust seasoning if necessary.

   Time: PT1M

9. Plate and Serve

   Spoon the risotto onto warm plates. For a visual test, give the plate a gentle shake – the risotto should settle and flatten slightly without running off.

   Time: PT1M

Nutrition Facts

Calories

380

Protein

8g

Carbohydrates

45g

Fat

15g

Fiber

3g