Chef John's Baked Mushroom Risotto

1. 1

   Preheat the oven to 400 degrees F (200 degrees C).

2. 2

   Melt the butter in a large, oven-safe skillet over medium-high heat. Add the mushrooms, season with salt, and cook, stirring, until they brown. They will start to brown once the moisture evaporates.

3. 3

   Lower the heat to medium and stir in the onion. Sprinkle with black pepper and cayenne pepper. Cook and stir until the onions are translucent and soft.

4. 4

   Add the rice to the skillet and stir until every grain is coated with butter. Season with salt.

5. 5

   Pour 1 cup chicken broth into the rice mixture. Increase the heat to medium-high and cook, stirring the rice until the liquid is fully absorbed by the rice.

6. 6

   Add another cup of chicken stock to the rice and stir until the mixture comes to a simmer.

7. 7

   Bake in the preheated oven until the grains are almost tender but still slightly firm, about 15 minutes. Move the skillet back to the stovetop. Season with more salt, if needed.

8. 8

   Combine the remaining 1/2 cup chicken broth with the cream; pour it into the skillet. Cook over medium heat, stirring constantly, until the rice is tender, 1 or 2 minutes. Remove the skillet from the heat.

9. 9

   Drizzle 2 tablespoons cream over the rice. Add the grated Parmigiano-Reggiano and chives; stir. Serve right away.

• Calories 409.53 kcal High
• Protein 15.04 g Good Source
• Carbs 22.31 g Moderate
• Total Fat 29.01 g High
• Saturated Fat 17.76 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 80.17 mg High
• Sodium 635.4 mg High
• Fiber 7.46 g Good Source
• Sugar 4.15 g Moderate
• Added Sugar 0.04 g Low Source
• Calcium 370.14 mg Good Source
• Iron 6.58 mg Good Source
• Potassium 1017.47 mg Good Source
• Vitamin A 74.59 mcg_rae Low Source
• Vitamin C 3.23 mg Low Source
• Vitamin D 9.26 mcg Good Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Onions 🧅