Description
This creamy baked mushroom risotto combines the rich flavors of sautéed cremini mushrooms, Arborio rice, and Parmesan cheese into a comforting and easy-to-make dish. The risotto is baked to perfection in the oven, resulting in a creamy texture without constant stirring, making it an ideal recipe for a cozy dinner.
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
- Preheat Oven and Prepare Risotto Base: Preheat the 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 the finely chopped shallots and sauté for 2 minutes until softened.
- Add Rice and Garlic: Stir in the Arborio rice and cook for 3 to 4 minutes until the edges of the rice begin to look translucent and toasted. Add the minced garlic and cook for an additional 30 seconds, stirring continuously to prevent burning.
- Simmer Risotto: Add 5 1/2 cups of the warmed chicken broth along with dried parsley, dried basil, dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Increase heat to high and bring to a simmer. Once simmering around the edges, cover with the lid and transfer the Dutch oven to the preheated oven. Bake for 15 to 18 minutes until the rice is tender.
- Sauté Mushrooms: While the risotto bakes, melt 2 tablespoons butter and 1 tablespoon olive oil in a large cast iron skillet over medium heat. Increase the heat to medium-high and add half of the sliced mushrooms in an even layer. Let them cook without stirring for 3 minutes, then stir and cook for an additional 3 to 5 minutes until the mushrooms are golden and all liquid has evaporated.
- Season Mushrooms: Add 1/2 tablespoon low sodium soy sauce, 1/4 teaspoon salt, and 1/4 teaspoon pepper to the mushrooms, cooking for another 60 seconds. Remove the mushrooms to a plate and repeat the process with the remaining mushrooms.
- Combine Risotto and Mushrooms: Remove the risotto from the oven. Stir in the remaining 1/2 cup chicken broth if needed, 3 tablespoons butter cubed, and the freshly shredded Parmesan cheese. Stir vigorously until the butter and cheese have melted, creating a creamy texture. Fold in the cooked mushrooms.
- Adjust Creaminess and Seasoning: Stir in heavy cream or additional chicken broth if desired for a creamier risotto. Taste and adjust salt and pepper as needed for seasoning.
Notes
- Use a wide, heavy pot like a cast iron Dutch oven with a tight-fitting lid to ensure even cooking and prevent evaporation.
- Always use Arborio rice for proper risotto texture; other rice varieties do not work as well.
- Do not rinse the rice before cooking to preserve the starch that creates creaminess.
- Toast the rice before adding liquid to develop flavor and help maintain the grain’s structure.
- Use low sodium chicken broth to control salt levels in the dish.
- Warm the broth before adding to help the rice cook evenly and release starch.
- If the rice is not tender after baking and broth is absorbed, add more broth and continue baking until al dente.
- Stir vigorously after adding butter and Parmesan to release starch and make the risotto creamier.
- Clean mushrooms with a damp paper towel instead of rinsing to avoid sogginess.
- Cook mushrooms separately to retain their flavor, color, and texture.
- Salt mushrooms at the end of cooking to allow browning.
- Heavy cream is optional; avoid if your risotto is already saucy.
- The desired risotto consistency is soft but slightly firm, similar to porridge rather than soupy.
- Store leftover risotto in an airtight container in the refrigerator for 3 to 5 days and reheat gently with added broth or butter as needed.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 45 mg
