Description

This creamy baked mushroom risotto recipe offers a hassle-free way to enjoy a classic, rich risotto with tender cremini mushrooms. Baked to perfection with Arborio rice, warm chicken broth, butter, and Parmesan cheese, this dish is both comforting and elegant. The mushrooms are sautéed separately to enhance their golden flavor and then stirred into the creamy risotto, with an optional touch of heavy cream for extra decadence.

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
1/4-1/2 cup heavy cream (optional)

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Instructions

Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the risotto.
Sauté Shallots and Toast Rice: Melt 2 tablespoons butter with 1 tablespoon 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. Add the Arborio rice and stir until the edges look translucent and toasted, about 3-4 minutes. Stir in the minced garlic and cook for an additional 30 seconds.
Add Broth and Seasonings: Pour in 5 ½ cups of warm chicken broth along with the dried parsley, dried basil, dried thyme, salt, and pepper. Increase the heat to high and bring to a simmer around the edges of the pot.
Bake Risotto: Once simmering, cover the Dutch oven with the lid and transfer it to the preheated oven. Bake the risotto for 15-18 minutes or until the rice is tender.
Cook Mushrooms: While the risotto bakes, melt 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, and let them cook undisturbed for 3 minutes. Then stir and cook for an additional 3-5 minutes until liquids have evaporated and mushrooms are golden. Add ½ tablespoon soy sauce, ¼ teaspoon salt, and ¼ teaspoon pepper. Cook for 60 seconds, then remove to a plate and repeat with the remaining mushrooms.
Combine Ingredients: When the risotto is tender, remove the pot from the oven. Stir in the remaining ½ cup chicken broth if needed, the remaining 3 tablespoons butter (cubed), and Parmesan cheese. Stir vigorously until the butter and cheese have melted, releasing starch and enhancing creaminess. Fold in the cooked mushrooms.
Add Cream and Adjust Seasoning: Optionally stir in 1/4 to 1/2 cup heavy cream or additional chicken broth for a creamier texture. Taste and season with additional salt and pepper as desired.

Notes

Use a heavy, wide Dutch oven with a tight-fitting lid to ensure even cooking of the rice.
Only use Arborio rice for authentic creamy risotto; other rice types won't produce the same texture.
Do not rinse the rice to preserve the starch needed for creaminess.
Toasting the rice before baking helps maintain grain integrity and adds flavor.
Use low sodium chicken broth as the salt content will concentrate during cooking.
Always add warm broth to keep the cooking temperature consistent and promote starch release.
If the rice is undercooked at the end of baking, add more broth and continue baking until soft.
Stirring vigorously after adding butter and cheese releases starch and enhances creaminess.
Cook mushrooms separately to maintain their color and texture, and salt them at the end to aid browning.
Cleaning mushrooms with a damp paper towel prevents them from becoming soggy and losing flavor.
Heavy cream is optional and best used if you desire a richer, saucier risotto.
Store leftover risotto in an airtight container in the refrigerator for 3-5 days; reheat gently with added broth for best texture.

Nutrition

Serving Size: 1 cup
Calories: 350 kcal
Sugar: 2 g
Sodium: 400 mg
Fat: 18 g
Saturated Fat: 8 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 3 g
Protein: 10 g
Cholesterol: 45 mg