Description
This creamy baked mushroom risotto recipe combines tender Arborio rice with sautéed cremini mushrooms, Parmesan cheese, and optional heavy cream for a rich and comforting dish. The risotto is baked to perfection in the oven, making it an easy yet elegant meal that's sure to impress.
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 and 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
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the risotto.
- Sauté Shallots and Toast Rice: Melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat in a large Dutch oven with a tight-fitting lid. Add the finely chopped shallots and sauté for 2 minutes until softened. Add the Arborio rice and stir continuously for 3-4 minutes until the edges of the rice become translucent and toasted. Add the minced garlic and cook for an additional 30 seconds.
- Add Broth and Seasonings: Pour in 5 ½ cups of the warmed chicken broth along with dried parsley, dried basil, dried thyme, salt, and pepper. Increase the heat to high and bring to a simmer. Once it starts to simmer around the edges, cover the pot with its lid.
- Bake Risotto: Transfer the covered Dutch oven to the preheated oven and bake for 18 minutes or until the rice is tender.
- Cook Mushrooms: While the risotto bakes, melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat in a large cast iron skillet. Increase to medium-high heat and add half of the sliced mushrooms in a single layer. Allow them to cook undisturbed for 3 minutes, then continue stirring and cooking for an additional 5 minutes until all the liquid has evaporated and the mushrooms are golden brown. Add ½ tablespoon soy sauce, ¼ teaspoon salt, and ¼ teaspoon pepper, cooking for 1 more minute. Remove mushrooms to a plate and repeat with the remaining mushrooms.
- Combine Ingredients: Once the risotto is tender, remove it from the oven. Stir in the remaining ½ cup chicken broth if needed, 3 tablespoons cubed butter, and the shredded Parmesan cheese vigorously until melted and creamy. Fold in the cooked mushrooms gently.
- Add Cream and Season to Taste: For an extra creamy texture, stir in heavy cream or additional chicken broth if desired. Adjust seasoning with additional salt and pepper to taste before serving.
Notes
- Use a wide, heavy pot with a tight-fitting lid like a cast iron Dutch oven for even cooking and heat retention.
- Always use Arborio rice to ensure the risotto turns out creamy and maintains a good texture.
- Do not rinse the rice; the starch helps create the creamy consistency.
- Toast the rice briefly before adding broth to help the grains maintain their structure and absorb liquid slowly.
- Use low sodium chicken broth to control salt levels and prevent overly salty risotto.
- Warm the broth before adding to maintain cooking temperature and encourage starch release.
- If risotto is undercooked but liquid is gone, add more broth and bake until the rice is soft but not mushy.
- Stir vigorously after adding butter and cheese to release starch and enhance creaminess.
- Cook mushrooms separately to maintain their flavor, color, and texture.
- Salt mushrooms at the end of cooking to help them brown properly.
- Heavy cream is optional and best added if the risotto is not already very saucy.
- Risotto should be slightly soft but not crunchy, with a saucy consistency similar to thick porridge.
- Store leftovers in an airtight container refrigerated for 3-5 days, reheating gently with added broth as needed.
- Cleaning mushrooms with a damp cloth helps them brown better than washing with water.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 50 mg
