Description
This creamy baked mushroom risotto recipe combines tender Arborio rice with sautéed cremini mushrooms, Parmesan cheese, and a touch of heavy cream for an irresistibly rich and comforting dish. Baked in the oven for easy preparation, the risotto is perfectly cooked and infused with savory herbs and seasonings.
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
- Prepare the Risotto: Preheat the oven to 400 degrees F. Melt 2 tablespoons of butter with 1 tablespoon of 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. Stir in the Arborio rice and cook for 3 to 4 minutes until the edges look translucent and toasted. Add the minced garlic and sauté 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, ½ teaspoon salt, and ¼ teaspoon pepper. Increase the heat to high and bring the mixture to a simmer around the edges. When simmering, cover the Dutch oven with the lid and transfer it to the oven.
- Bake the Risotto: Bake the risotto in the preheated oven for 15 to 18 minutes or until the rice is tender but still slightly firm (al dente).
- Cook the Mushrooms: While the risotto is baking, heat 2 tablespoons butter with 1 tablespoon olive oil over medium heat in a large cast iron skillet. Increase heat to medium-high. Add half the sliced mushrooms in an even layer without crowding. Let them cook undisturbed for 3 minutes, then stir and continue cooking for an additional 3 to 5 minutes until the mushrooms have released their liquid and are golden brown. Season with ½ tablespoon soy sauce, ¼ teaspoon salt, and ¼ teaspoon pepper, cooking for another 60 seconds. Remove to a plate. Repeat with the remaining mushrooms.
- Combine Risotto and Mushrooms: Remove the risotto from the oven when tender. Stir in the remaining ½ cup chicken broth if the rice needs more moisture, 3 tablespoons cubed butter, and the freshly shredded Parmesan cheese. Stir vigorously until the butter and cheese melt and the risotto becomes creamy. Fold in the cooked mushrooms.
- Adjust Creaminess and Seasoning: Stir in heavy cream or additional chicken broth if desired for an even creamier texture. Taste and season with more salt and pepper as needed.
Notes
- Use a wide, heavy-bottomed pot with a tight-fitting lid like a cast iron Dutch oven to ensure even cooking.
- Always use Arborio rice for risotto to achieve the perfect creamy texture; other rice types will not work.
- Do not rinse the rice, as the starch is essential for the creaminess of the dish.
- Toast the rice briefly to develop flavor and protect the grains during cooking.
- Use low sodium chicken broth to control the salt level, as the broth reduces and is absorbed.
- Warm the broth before adding to help the rice cook evenly and release starch properly.
- If the risotto is undercooked and liquid is gone, add more broth and continue baking until al dente.
- Stirring vigorously after adding butter and Parmesan helps release starch and create creaminess.
- Cook mushrooms separately to maintain their texture and flavor; add salt and pepper at the end of cooking mushrooms to promote browning.
- Clean mushrooms with a damp cloth instead of washing to prevent sogginess.
- Heavy cream is optional but adds extra richness.
- The risotto should have a saucy, porridge-like consistency but not be soupy; adjust liquids to taste.
- Store leftovers in an airtight container refrigerated for up to 5 days; reheat with added broth and butter for best results.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 40 mg
