Description
This Creamy Baked Mushroom Risotto recipe is an easy and flavorful way to enjoy classic risotto with tender cremini mushrooms, Parmesan cheese, and optional heavy cream. Using a Dutch oven and baking method allows for a hands-off approach while delivering perfectly creamy, al dente rice infused with rich flavors and golden sautéed mushrooms.
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 and Prepare Risotto: Preheat your 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 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 appear translucent and toasted. Add minced garlic and cook for another 30 seconds, stirring frequently.
- Add Broth and Seasonings: Pour in 5 1/2 cups of the warmed chicken broth along with dried parsley, dried basil, dried thyme, salt, and pepper. Increase the heat to high and bring the mixture to a simmer around the edges. Once simmering, cover the Dutch oven tightly.
- Bake Risotto: Transfer the covered Dutch oven to the preheated oven and bake for 18 minutes or until the rice is tender and most of the broth is absorbed.
- Sauté Mushrooms: While the risotto bakes, melt 2 tablespoons butter with 1 tablespoon olive oil in a large cast iron skillet over medium heat. Increase heat to medium-high and add half of the sliced mushrooms in an even layer. Cook without stirring for 3 minutes to allow browning, then stir and cook for an additional 5 minutes until all moisture evaporates and mushrooms are golden. Add 1/2 tablespoon soy sauce, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook for 60 seconds before removing mushrooms to a plate. Repeat with 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 cubed butter, and the freshly shredded Parmesan cheese. Stir vigorously until the butter and cheese melt, creating a creamy texture. Fold in the sautéed mushrooms.
- Finish and Adjust Consistency: Stir in heavy cream if using, or add extra chicken broth for a creamier or saucier risotto. Taste and adjust seasoning with additional salt and pepper as desired. Serve warm immediately.
Notes
- Use a wide, heavy cast iron Dutch oven with a tight lid to ensure even cooking and moisture retention.
- Always use Arborio rice for the ideal creamy texture; avoid substituting with other types of rice.
- Do not rinse the rice before cooking to preserve its starch, which is crucial for creaminess.
- Toast the rice before baking to enhance flavor and protect the grains for perfect texture.
- Use low sodium chicken broth to control salt levels since the broth reduces during cooking.
- Warm the broth before adding to avoid interrupting the cooking process and maximize starch release.
- If risotto is undercooked after baking but liquid is absorbed, add additional broth and continue baking until rice is tender.
- Stir vigorously after adding butter and Parmesan to release starch and create creaminess.
- Sauté mushrooms separately to maintain their color, texture, and flavor; salt mushrooms at the end of cooking to ensure proper browning.
- Heavy cream is optional; omit if you prefer a less rich risotto or if it is already saucy.
- The risotto should be slightly firm but not crunchy, with a saucy consistency similar to porridge.
- To store, refrigerate in an airtight container for up to 5 days. Reheat gently with chicken broth or water, stirring to thin as needed.
- You can add vegetables or proteins for variations; mushrooms like shiitake also work well.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 45 mg
