Creamy Baked Risotto Recipe
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Mushroom Risotto is a classic Italian favorite that is unbelievably creamy, garlicky, warm, and comforting loaded with caramelized shallots and buttery mushrooms for umami packed pleasure. This Mushroom Risotto recipe is gourmet enough for special occasions (hello Easter) but easy enough for every day – you seriously will be BLOWN away at how easy it is! The oven version is 100% foolproof and doesn’t require constant stirring or babysitting. Mushroom Risotto can be served either as a side or a main course, and is extremely versatile – add peas, spinach, chicken, Italian sausage, etc. This Mushroom Risotto recipe also reheats beautifully (unlike traditional rice), so it’s the meal that keeps on giving.
Ingredients
Instructions
RISOTTO
Preheat oven to 400 degrees F.
Melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat in a large Dutch oven with a tight-fitting lid. Add shallots and sauté 2 minutes. Add the rice and stir until the edges begin to look translucent/toasted, about 3-4 minutes. Add garlic and sauté an additional 30 seconds.
Add 5 1/2 cups warm chicken broth and all "risotto" seasonings. Increase heat to high and bring to a simmer. When it starts to simmer around the edges, cover, and transfer to the oven. Bake for 15-18 minutes or until rice is tender.
MUSHROOMS
While risotto is baking, cook the mushrooms in two batches. Melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat in a large cast iron skillet. Increase temperature to medium-high and add half of the mushrooms.
Spread mushrooms into an even layer and let cook for cook for 3 minutes without touching, then continue to cook and stir an additional 3-5 minutes, until all the liquid is evaporated and mushrooms are golden.
Add 1/2 tablespoon soy sauce, 1/4 teaspoon salt, 1/4 teaspoon pepper and cook 60 seconds; remove to plate. Repeat with remaining mushrooms.
COMBINE
When rice is tender, remove from oven and stir in remaining 1/2 cup chicken broth (if needed), 3 tablespoons butter (cubed) and Parmesan cheese. Stir vigorously until butter and cheese are melted (this releases starch and makes it creamier). Stir in mushrooms.
Stir in heavy cream or additional chicken broth if desired for an even creamier/saucier risotto. Season with additional salt and pepper to taste (I add both).
