Chef John's Baked Mushroom Risotto Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375 degrees F (190 degrees C).
• STEP 2.In a large oven-safe pot, melt the butter over medium heat. Add the onions and cook until softened, about 5 minutes.
• STEP 3.Add the mushrooms and garlic to the pot and cook until the mushrooms release their liquid and start to brown, about 8-10 minutes.
• STEP 4.Stir in the rice and cook for 1-2 minutes, until the grains are coated with the butter and vegetables.
• STEP 5.Pour in the chicken broth and bring to a simmer. Cover the pot and transfer it to the preheated oven.
• STEP 6.Bake for 25-30 minutes, or until the rice is tender and the liquid is absorbed.
• STEP 7.Remove the pot from the oven and stir in the Parmesan cheese and parsley. Season with salt and pepper to taste.
• STEP 8.Let the risotto rest for a few minutes before serving. Garnish with additional Parmesan cheese and parsley, if desired.

Cooking Tips

• Use a good quality chicken broth for the best flavor.
• Feel free to add other vegetables or proteins to the risotto, such as peas, cooked chicken, or shrimp.
• If you prefer a creamier risotto, stir in a little heavy cream or cream cheese at the end.

Storage and Serving

• Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, add a splash of chicken broth or water to the risotto and heat it in a saucepan over medium heat until warmed through.
• Serve the baked mushroom risotto as a main course with a side salad, or as a side dish with roasted chicken or grilled steak.