Description
This creamy baked mushroom risotto recipe combines tender Arborio rice with sautéed cremini mushrooms, Parmesan cheese, and a touch of heavy cream for a rich, comforting dish. The risotto is baked in the oven, making it easier to prepare while still achieving the creamy texture that traditional stovetop risottos are known for.
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 to 1/2 cup heavy cream (optional)
Instructions
- Prepare the Risotto Base: Preheat your oven to 400 degrees F. In a large Dutch oven with a tight-fitting lid, melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat. Add finely chopped shallots and sauté for 2 minutes until fragrant. Add the Arborio rice and stir continuously, cooking until the edges of the rice look translucent and toasted, about 3 to 4 minutes. Add minced garlic and sauté for an additional 30 seconds.
- Cook the Risotto in the Oven: Pour in 5 ½ cups of warm chicken broth and add dried parsley, basil, thyme, salt, and pepper. Increase the heat to high until the mixture begins to simmer around the edges. Then cover the Dutch oven with its lid and transfer it to the preheated oven. Bake for 15 to 18 minutes, or until the rice is tender and most liquid has been absorbed.
- Sauté the Mushrooms: While the risotto bakes, heat 2 tablespoons butter and 1 tablespoon olive oil in a large cast iron skillet over medium heat. Increase the temperature to medium-high and add half the sliced mushrooms in an even layer. Let cook undisturbed for 3 minutes, then stir occasionally and cook for another 3 to 5 minutes until the liquid evaporates and mushrooms turn golden brown. Add ½ tablespoon soy sauce, ¼ teaspoon salt, and ¼ teaspoon pepper, cook for another 60 seconds, then transfer mushrooms to a plate. Repeat the process with the remaining mushrooms.
- Combine and Finish the Risotto: When the risotto is done baking, remove it from the oven. Stir in the remaining ½ cup chicken broth if the rice is not fully cooked or needs more moisture. Add 3 tablespoons cubed butter and the freshly shredded Parmesan cheese. Stir vigorously until the butter and cheese melt completely, releasing the starch and enhancing creaminess. Fold the cooked mushrooms into the risotto. Optionally, mix in heavy cream or additional chicken broth to achieve a creamier, saucier texture. Adjust seasoning with additional salt and pepper to taste.
Notes
- Use a wide, heavy pot like a cast iron Dutch oven with a tight-fitting lid to ensure even cooking and prevent broth evaporation.
- Only use Arborio rice for the best creamy texture; other rice varieties can become mushy or not absorb liquid properly.
- Do not rinse the rice; the starch on the rice helps create the creamy texture of risotto.
- Toast the rice before cooking to add flavor and help the grains absorb liquid slowly, maintaining texture.
- Use low sodium chicken broth to better control the saltiness of the dish.
- Always warm the chicken broth before adding it to the rice to keep the cooking temperature consistent and promote proper starch release.
- If the rice is still crunchy but broth is gone, add more broth and continue baking until desired doneness.
- Stir vigorously after adding butter and cheese to encourage starch release and creaminess.
- Use mushrooms that brown well and have good flavor, such as cremini or shiitake mushrooms.
- Clean mushrooms with a damp paper towel rather than rinsing to prevent them from absorbing too much water.
- Cook mushrooms separately from the risotto to maintain their texture and flavor.
- Salt mushrooms at the end of cooking to help them brown properly.
- Adjust salt at the end to enhance flavors, adding a little at a time.
- Heavy cream is optional; use it if you want an extra creamy risotto but avoid if already very saucy.
- The final risotto should be creamy and saucy but not soupy, with rice tender but slightly firm (soft al dente).
- Store leftovers in an airtight container in the refrigerator for up to 5 days and reheat with added broth to restore creaminess.
- Reheat by gently warming in a skillet with broth or water, stirring often, and adding butter and salt as needed.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 45 mg
