Chef Johns Baked Mushroom Risotto Recipes

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CHEF JOHN'S BAKED MUSHROOM RISOTTO



Chef John's Baked Mushroom Risotto image

The beginning and the end of this risotto recipe are pretty standard, but we've moved the middle 15 minutes into the oven in an attempt to eliminate those dreaded 'variables.' Besides being easier and more repeatable, this method produced a risotto that was identical in looks, taste, and texture to anything I can do on the stove.

Provided by Chef John

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 45m

Yield 4

Number Of Ingredients 13

3 tablespoons butter
3 cups diced mushrooms
salt to taste
½ yellow onion, diced
ground black pepper to taste
1 pinch cayenne pepper
1 cup carnaroli rice
2 cups chicken broth, divided
½ cup heavy whipping cream
½ cup chicken broth
2 tablespoons heavy whipping cream
½ cup finely grated Parmigiano-Reggiano cheese
2 tablespoons chopped fresh chives

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Melt butter in large, oven-proof skillet over medium-high heat. Add mushrooms; season with salt, and cook and stir mushrooms until brown. They will begin browning after the moisture evaporates.
  • Reduce heat to medium and stir in onion. Sprinkle with black pepper and cayenne pepper. Cook and stir until onions are translucent and soft.
  • Pour rice into skillet and stir until each rice grain is coated with butter. Season with salt.
  • Pour 1 cup chicken broth into the rice mixture. Raise heat to medium-high and cook, stirring rice until liquid is completely absorbed by the rice.
  • Pour another cup chicken stock into the rice and stir until mixture comes to a simmer.
  • Bake in preheated oven until grains are almost tender but still slightly firm, about 15 minutes. Transfer skillet to stovetop. Season with more salt, if necessary.
  • Combine the remaining 1/2 cup chicken broth and cream; pour into the skillet. Cook on medium heat, stirring constantly until rice is tender, 1 or 2 minutes. Remove skillet from heat.
  • Drizzle 2 tablespoons cream over rice. Add the grated Parmigiano-Reggiano and chives; stir. Serve immediately.

Nutrition Facts : Calories 480.1 calories, Carbohydrate 51.1 g, Cholesterol 86.4 mg, Fat 25.9 g, Fiber 1.5 g, Protein 11.1 g, SaturatedFat 15.8 g, Sodium 997.8 mg, Sugar 2.4 g

OVEN RISOTTO WITH CRISPY ROASTED MUSHROOMS



Oven Risotto with Crispy Roasted Mushrooms image

Yes, you can make risotto without all the stirring-just pop it in the oven. And while that oven is on, use it to crisp up a bunch of mushrooms.

Provided by Anna Stockwell

Categories     Risotto     Mushroom     Garlic     Thyme     Onion     Rice     Vermouth     Wine     Stock     Parmesan     Butter     Lemon     Parsley     Dinner     Winter     Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 16

1 lb. mixed wild, shiitake, and/or crimini mushrooms, broken into pieces or sliced 1/4" thick (about 4 cups)
3 garlic cloves, peeled, thinly sliced
6 thyme sprigs
1/4 tsp. crushed red pepper flakes
1/4 cup plus 2 Tbsp. extra-virgin olive oil, plus more for drizzling
1 3/4 tsp. (or more) kosher salt, divided
1 medium onion, finely chopped
1 cup arborio rice
1/2 tsp. freshly ground black pepper
1/2 cup dry vermouth or white wine
3 cups homemade chicken stock or low-sodium chicken broth, divided
2 oz. finely grated Parmesan (about 1 cup)
2 Tbsp. cold unsalted butter, cut into pieces
1/2 tsp. finely grated lemon zest
1/3 cup coarsely chopped parsley leaves
Lemon wedges (for serving)

Steps:

  • Place racks in bottom third and middle of oven; preheat to 350°F. Toss mushrooms, garlic, thyme, red pepper flakes, 1/4 cup oil, and 1/2 tsp. salt on a rimmed baking sheet. Roast on bottom rack, tossing halfway through, until deeply golden brown and crisped, 25-30 minutes.
  • Meanwhile, heat 2 Tbsp. oil in a large ovenproof Dutch oven or heavy pot over medium-high. Add onion and cook, stirring often, until softened and slightly translucent, 3-5 minutes. Stir in rice; season with pepper and 1/2 tsp. salt. Cook, stirring occasionally, until some grains are translucent, about 2 minutes. Add vermouth, bring to a simmer, and cook, stirring occasionally, until pan is almost dry, about 2 minutes. Add 2 1/2 cups stock. Bring to a simmer, then cover and bake in oven until liquid is mostly absorbed but rice is still slightly firm in the center, 16-18 minutes.
  • Return pot to stove and heat over medium. Add remaining 1/2 cup stock and cook, stirring constantly, until rice is tender but still has some bite and sauce is creamy, about 2 minutes. Remove from heat and stir in Parmesan, butter, and lemon zest; season to taste with salt, if needed. Add a little bit of warm water, if needed, until risotto is thick but still pourable.
  • Transfer risotto to a platter. Top with crispy mushrooms and parsley. Drizzle with oil. Serve with lemon wedges alongside.

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